Chicken Pot Pie and Scalloped Potato’s

January 13, 2011

Comfort food is where it’s at.

What is with this rain…seriously 80mm in two days! CRAZY. The snow is blocking our neighbours driveway from draining into the storm drain and it is completely flooded. Bleh!

These two dishes are guaranteed to warm you to the core. They are creamy, and yummy, and perfect for these yucky winter days. These two recipes are from two of my best girls from high school, Rianne and Lynette. I still can’t believe we have become stay-at-home Mom’s: cooking, cleaning and taking care of our babes from our journalism and volleyball days.

Both dishes are relatively easy, and quick to prepare. They do require a bit of time in the oven, but your kitchen will be so warm, and smell so yummy.

Chicken Pot Pie
3/4 cup carrots, diced
1/2 cup celery, sliced
1/2 cup peas or corn (or both :))
3 cups cooked chicken
3/4 cup chicken broth/stock
1 cup milk
1 tsp salt
1/2 cup boiling water
3 tbsp butter
1 medium onion, chopped
3 tbsp flour
1/4 tsp pepper
1/4 tsp. oregano
1/4 tsp. curry (or more to taste)
Pie crusts–store-bought or homemade (I use the same recipe as I do for apple pie)

Cook first 3 veggies 5-6 minutes.
Melt butter and saute onion. Add flour and seasonings. Add stock, cream and water. Boil until thick and smooth. Add veggies and chicken.
Put bottom crust in pie plate. Pour pot pie mixture in and cover with another pie pastry.
Bake at 425 for 10 minutes, then 350 for 20-25 minutes.
This next recipe is so creamy and so delish. This is just the base recipe, but the sky is the limit on additions you can do. I made this dish last night and added some garlic seasoning,ย  1/4 cup cream cheese, and 1 cup shredded cheddar cheese – SO GOOD. This is a perfect side along some slow roasted in the slow cooker…chicken…roast…ribs. Mmm.

Scalloped Potato’s
6 medium potatoes
1 large onion
4 tbsp. butter or margarine
4 tbsp. all-purpose flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 c. milk

Preheat oven to 350 F. In medium saucepan melt butter. Stir in flour, salt and pepper. Add milk. Stir constantly until boiling; remove from heat.
Peel potatoes and slice thinly. Peel onion and chop, or if you prefer, slice thinly and separate into rings.
Layer half of potatoes and onions in 2 L casserole dish. Pour half the sauce over. Layer rest of potatoes and onions on top. Cover with rest of the sauce. Bake covered for 50 minutes. Uncover and bake 15 minutes or until potatoes are tender. Serves 6.

Enjoy!

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7 Responses to “Chicken Pot Pie and Scalloped Potato’s”


  1. Mmm, I just made 2 chicken pot pies last week; 1 for dinner and 1 for the freezer! I am too lazy to make my own pie crusts, but I find the Pillsbury refrigerated crusts in the rolls work really well. Aahh, Journalism!! Those were the days….

  2. rianne Says:

    Seriously, hey? Life has changed so much…craziness.
    Mmm…good comfort food!

  3. char Says:

    do you know that i’ve NEVER had a chicken pot pie?? maybe i’ll have to try it sometime ๐Ÿ™‚ and that scallped potatoes recipe sounds eerily similar to the one my mom passed onto me…super yum!!


    • You must try Chicken Pot Pie…it’s a great freezer meal. If you double or triple the recipe is basically the same amount of work, but you get 2 or 3 for the freezer too!
      And the Scalloped potato recipe is from the Company’s Coming cookbook I believe.


      • Yep, the potato recipe is from the CC cookbook. It’s the one my mom always used too Char! And chicken pot pie is AMAZING!!! Such a hearty meal and so easy to double or triple the recipe like Alicia said.

  4. Keri Says:

    Keep them coming Alicia! I’m trying to get into meal planning mode here ๐Ÿ™‚ Anyways thought I’d let you know we have skype now!


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