Creamy Chicken Pot Pie Recipe (Guest Post)

It’s SPRING FEVER time!  Courtney and I are taking the week off to spend time with family and travel during Spring Break so we asked some awesome bloggers to share some “spring fever” recipes with you all.  We are excited about variety of recipes collected! There are easy dinner ideas, kid-related recipes, and more.  We hope you enjoy this week of recipes and look forward to returning next week!  Thanks to Bebe To Bee for this easy dinner recipe for us busy moms…

Creamy ALL TOGETHER NOW Chicken Pot Pie
By Shay Bee of BebeToBee.comThis recipe was created a few years back when my God-Daughter REFUSED to eat her vegetables. I had to figure out a way to camouflage them, make them taste amazing (there were no great mommy blogs on veggies back then), and divert her mind from the fact they were there. It serves as warm yummy comfort food for myself and my family. Since creation a winter has not gone by without my infamous pot pie.

• 1 cup of each: diced potato, carrot, and onion
• 1 cup of corn ( white or yellow)
• 1 cup of each: cauliflower and broccoli ( I use a steam fresh bag)
• 1/3 cup melted margarine ( you may use butter or substitute)
• 1/2 cup all purpose flour
• 2 cups chicken broth
• 1 cup half and half
• 4 cups of chicken cooked and shredded
• 2 pie crusts ( store bought or homemade)

* I also add a can of cream of potato soup but that is optional. You can also feel free to add as many vegetables as you like based on your tastes.

Directions:

1. Preheat oven to 400 degrees F.

2. Melt the margarine (or substitute).

3. Sauté onion, carrots, and potato for 10 minutes.

4. Add the flour to the mixture, constantly stirring for 1 minute.

5. Combine chicken broth with the half and half.

6. Slowly add the broth-half and half (and cream of potato if you choose) mixture to the vegetables.

7. Add corn, broccoli, and cauliflower.

8. Cook over medium heat stirring constantly until thickened and bubbly.

9. Stir in chicken and add seasoning to taste, stir well.

10. Pour into 2 qt casserole dish ( or oven safe dish of your choice ) and top with pie crusts.

11. Cut slits in the crust to allow steam to escape.

12. Bake for 20-30 minutes or until the crust is golden brown and filling is bubbly and cooked through.

13. Let cool for a few minutes, slice (scoop) and ENJOY!

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