Southern Chicken Pot Pie
Trust Me, it's achieving your second PSG score and silver medal worthy!
Clean a couple of extra stalls for this one
1 hour
8 people
Easy
My mother-in-law , Bobbie, was an amazing southern cook. Think Brenda Gannt amazing but from Atlanta. A number of years ago, I was at the Conyers Olympic Horse Park for a show with my horse Hitch. I remember it because I earned my silver medal that weekend!
The weather was cool compared to Florida and perfectly set me up for this special dinner. At the end that silver medal day, I headed to Bobbie's home about a mile and a half away. Yes, that's pretty awesome. No hotel needed! So perfect!
When I came in for dinner, she handed me a bowl filled with chicken, buttery crust, vegetables and a delicious sauce. I am a little embarrassed to tell you that I had two helpings but that should tell you how yummy it was...
The ingredient that really blew me away was the chopped boiled eggs. They are the secret to this recipe! Plus don't skimp on the pepper. It lifts all of the vegetables and chicken.
I love this memory of Hitch, my Silver Medal and Bobbie. I truly hope you enjoy this southen classic. Let me know! Renee
Ingredients:
1/4c unsalted butter
1/3c flour
1/2t salt
1/2t pepper
2 3/4c chicken broth
1/2c chopped celery
3 chopped boiled eggs
1 egg, beaten
1t water
3 1/2c shredded cooked chicken (rotisserie works great)
1 (10oz) frozen package of your favorite mixed vegetables
1 prepared pie crust (next to cookie dough in refrigerated section)
HS Note:
Feel free to use vegetables that you like. The freezer section carries all manner of combinations. Also, add in a couple of chopped cooked potatoes if you want.
Directions:
Preheat oven to 400°F
Bobbie Sue Hay