Chicken Pot Pie, Green Beans, Salad

The chicken pot pie recipe is from my neighbor Sally. It's not the easiest chicken pot pie, but it is Grandpa's favorite. For a simpler chicken pot pie recipe, scroll down to the end of this post.

3 chicken breasts
2 T butter
1 medium onion, chopped
1 can chicken broth
1 potato, diced small
3/4 c carrots, diced
3/4 c peas
2 t salt
2 bay leaves
2 T corn starch
1/4 c water
1/2 c sour cream
1 can cream of mushroom or cream of chicken soup
1/2 c shredded cheese
2 unbaked pie crusts

1 can green beans

green salad


Boil the chicken breasts until done. Remove to a plate to cool. Place potato in a microwave safe bowl with a small amount of water. Microwave for one minute, stir, then microwave one more minute. In a large pot, saute onion in butter until soft. Mix in broth, potato, carrots, celery, peas, salt, and bay leaves. Simmer until veggies are tender. Mix cornstarch and water and add to the pot, bringing back to a boil until thickened Meanwhile, dice chicken, then stir into pot. Add sour cream, soup, and cheese. Pour into bottom crust. Top with second crust. Cut a few slits to vent. Put foil around crust edges to keep from burning. Place pie on cookie sheet. Bake at 400 for one hour.

Microwave green beans and prepare green salad.

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For a much easier chicken pot pie, try my mother-in-law's famous recipe.

2-3 chicken breasts
1 can cream of chicken soup
1 can mixed vegetables, drained
2 pie crusts

Cook and cut up chicken breasts. Mix with soup and vegetables. Fill first crust with chicken mixture. Top with second crust. Cut a few slits to vent, and place pie on a cookie sheet. Bake at 400 for about 45 minutes.