Homemade Chicken Pot Pie

We were having the family over after church and I was trying to think of something easy but everyone would like. I'm not sure I know anyone who doesn't like a good chicken pot pie. This is also something I've never made from scratch (except the pie dough). It was so easy and turned out so good!!! I made 2 pies which served 10, a few had seconds and 3 slices left over. 

If you want to make 1 just cut the recipe in half. You can also freeze one, I read to freeze the filling in a zip lock not in the crust though. I haven't tried freezing yet. 

Mine weren't very pretty but were very yummy! 

Chicken Pot Pies: 

2 Refrigerated pie crust 

1lb chicken breast 

1lb thigh meat 

1 bag of frozen mixed veggies, you can use the peas and carrots or the mixed. I like the mixed to add more veggies. 

1 small yellow onion, diced 

2 celery stalks, diced

1 cup AP flour 

2 cups chicken broth 

2/3 cup 2% or whole milk 

1 stick of butter 

1/2 tbsp onion powder 

1/2 tbsp garlic powder 

1/2 tbsp dried thyme 

1 tbsp dried parsley 

1 tbsp salt 

1 tbsp black pepper 

How to:

-Boil chicken, let cool a bit and cut in to bite size pices. 

-In a large skillet melt butter and add all vegetables. 

-Just as frozen vegetable start to thaw add flour and stir till smooth. 

-Add chicken broth. 

-As it starts to bubble mix in milk. 

-Turn heat off and stir in chicken. 

-**let mix cool** it will mess with the dough if too hot.

-While mix is cooling let dough come to room temperature. 

-Split mix and add to pie pans.

-Top with dough. 

-Add slits to middle to let steam escape, get fancy here if you want. 

-Bake 425 30-35 min. Want crust golden brown and mix bubbling. 

*Put a cookie sheat under pie pans, trust me. I had a mess in my oven. 

-Let sit a few minutes and serve! 

Enjoy! 

~Mrs. Milly~ 

Chicken on a beer can (Grilled Dinner)

I've been MIA here for a few weeks due to moving into a new home but is only has 1/2 of the kitchen done. I am very excited to get a new kitchen but am still without counter tops, some cabinets and a sink. 

With that being said we have been eating out a lot and not good "oh I should put this on my blog" place and I was sick of it! So I did a big grocery shopping trip. I have a refrigerator, grill, and microwave so I've been making it work... Kind of but my family and is body's were ready for some good home cooked food! I chose the grill as my weapon and it was a good choice! We had chicken on a beer can aka beer butt chicken aka beer can chicken, potatoes and corn on the cob. I am not the best on the grill and have never made chicken like this but i am proud to say, it was perfectly cooked, delicious and requested to be done again by all! 

Chicken on a Beer Can: 

1 whole chicken 3-4lbs

1 beer 

1 cup butter, melted 

1 1/2 tbs garlic salt 

2 tsp onion powder 

1 tsp paprika 

1 tsp ground thyme 

Preheat grill on low 

Take giblets and such out and disregard or make gravy. 

Melt butter and mix in all seasonings. 

Pour and brush all over chicken and under skin. 

Drink 1/2 of the beer. 

Put half of beer on middle of pan and put chicken on top inserting it in the cavity. 

Cook on low with top down for 2-3 hours. 

Check internal temp on thigh is 180! 

Let rest 10 min. 

Carve and serve.

For the potatoes; I just quartered small gold potatoes. Added butter and season salt and but in a tin foil packet. Cooked on grill off heat for 30-45 minutes. 

Corn; it came still 1/2 in the husk and I left it that way. A little butter, salt and pepper. Wrapped each one in tin foil and cooked on the grill over the heat for 25-30 minutes . 

It was easy but did take some time and prep but so worth it! 

Enjoy and leave me a comment with your experience! 

~Mrs. Milly~