Chicken & Vegetable Pot Pie Recipe

by Beth Montgomery on November 25, 2009 · 1 comment

in Frugal Cooking, Main Dish Recipes, Recipes

I’m done! I made it to the bitter end and now I have 3 Gingersnap Pumpkin Pies, 2 Cranberry Layered Cheesecakes, Homemade Whip Cream, and a Chicken & Vegetable Pot Pie (pictured above) for tonight’s dinner.

And I also have this…


Which I left out of my baking day, because I can’t take credit for it. You see, my there is something wrong with my husband. He doesn’t like Pumpkin Pie or Cheesecake! In fact, there isn’t a “Thanksgiving Dessert” that he does like. He’s a pretty picky dessert eater! I’ll pretty much eat anything with sugar in it and some days, I get desperate enough to eat straight sugar. Okay, not really. Well, not unless I’m really, really desperate. Scott, however, requested the pie above bought to you by…

Jell-O! He loves this stuff and it’s easy to do, so I whipped it up, so he could have his own special dessert tomorrow. Of course, he’s spend all evening trying to convince me to break into it now. I’ve stayed strong though (and I’m already over-sugared from all those Gingersnaps I ate earlier!)
Back to baking… while my pies were cooling, I made dinner. Before I had Daelan, I made 30 meals to fill my freezer for my “maternity leave”. We didn’t use them all yet though. I still have a few tucked away. One I had was a Chicken-Biscuit Casserole meal I had altered to fit what I had on hand and the other meals I was making that day.
You see, when doing a huge baking day or freezer cooking day, it helps if you have meals with similar ingredients. That way you can multitask!

I wasn’t sure how it would turn out, but instead of following the directions, which were to put it in a casserole dish and top with biscuits, I poured it into my 4th pie crust and topped it with my 5th pie crust! It baked at 350 for about an hour until the crust was golden brown.
For a side, I whipped up some mash potatoes and I mean literally whipped. I used the remaining part of my whipping cream, which not only makes your mash potatoes extremely fattening, but it also makes them absolutely delicious. Of course, because of that whole “extremely fattening” thing, I only make them once in a very blue moon.
I have to tell you, my Chicken and Vegetable Pot Pie was out of this world! And my Cranberry Layered Cheesecakes cooled beautifully. Unfortunately, you don’t get to see the finished product today, because I plan to top it with the remaining cranberry sauce and sprinkle it with the leftover cookies right before serving.
And the best part… I was very on top of my “clean as you go” policy today, so I ended with a clean kitchen! My husband is upstairs putting the girls to bed, so we get to enjoy a night of peace and quiet, before the chaos tomorrow.
It’s not bad chaos though. It’s a blast!
Want to know how this baking day started? Go HERE to get the plan, along with my recipe for the Flaky Pie Crust and Gingersnap cookies. Then, head HERE for my recipe for Cranberry Layered Cheesecake. Next, go HERE to see my Lesson-Of-The-Day. Check HERE To see how to roll out the perfect pie crust! And finish up HERE to see my Gingersnap Pumpkin Pie.
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