Week 12 - Day 4

*Compare today's ingredients
with those of the store-bought
frozen, pre-packaged chicken pot pies.
You'll also notice a big difference in taste!

Gather your supplies and ingredients.

Start with making the pie crust,
as you did in Week 7 Day 5.
(See that day's blog for review.)

Brown the chicken breasts.









While the chicken cools,
make the white sauce.

Do you remember what this mixture is called?
(see page 84 for the answer)

Once the white sauce is thick and bubbly,
remove from burner and set aside.

Steps 3 and 4 should refer to making a bottom and top crust for the pie.

I pre-baked the bottom crust on mine.

Once the dough is lining the baking pie dish,

prick the bottom with a fork

and bake at 425 degrees F. for about 10-12 minutes

until slightly browned.

While the bottom crust is baking,

slightly cook your carrots in boiling water for a few minutes until tender.

You can cut the carrots in half if desired.

Add the peas and carrots to the white sauce.

(Make sure the carrots are drained well if you cooked them first in water.)

Once the bottom pie crust is lightly browned,

remove from oven and set aside.

The chicken should now be cooled enough to handle.

Cut into bite-size pieces.

Add the chicken to the peas and carrots in the white sauce.

Mix together.

Pour into the bottom pie crust.

Cover with top crust.

Make slits in the top to allow for steam to escape.

Bake as directed.

The finished product:

Serve and enjoy.

This is my oldest son when he was younger

taking care of our chickens.

These were laying hens,

but if you can,

 buy local free-range roasting chickens

for best quality.

You could also make this meal with left-over frozen turkey

that we made in week 7 day 4

if you had any left over that you froze.

Substitute the turkey for the chicken.

These are fresh peas from my garden.

Unfortunately they all get eaten raw 

before I can freeze any of them.