Jackie H.
Silver Post Medal for All Time! 355 Posts 
I am still doing my COVID meals for 4 families in my neighborhood. I am just loving it. I have also received some resource help through church funding which has been a great blessing, and very rewarding! I tried a new recipe of my own to make square foil pan Chicken Pot pies 'Family Size' and they came out great.
Ingredients:
These ingredients are for four large baking pans. You can cut this recipe in half and have one for dinner and freeze another.
- 3 lb whole boneless skinless chicken breasts, cut into small cubes
- Seasonings; 1/4 tsp of each until you do a test taste; black pepper, season salt, garlic powder, celery salt, a pinch of red crushed pepper, dill weed, chives, parsley, & basil.
- 2 cans cream of chicken soup with 1 can of milk
- 1 - 2 cup chicken broth with 1 envelope of onion soup mix and 4 Tbls of Wondra (fine sifted flour) mixed together well
- 2 bags (16oz) frozen mixed vegetables
- 2 lasagne size foil steam pan
- For pie crusts; I use a few short cuts in my cooking! Pie crust is one of them. I buy Pillsbuy ready made crust, take it out of the fridge 1 hour before using
- 1 egg beaten, for an egg wash
- 1 bag of egg noodles per 2 dinners cooked, to serve under the pot pie
Steps:
- Cut up each chicken breast into cubes, put the chicken in a plastic zipper bag and marinade with any salad dressing (I use Yasou Greek), just about 1/2 cup in the refrigerator for an hour.
- Start preparing the sauce. In a bowl, use 1 envelope of onion soup mix, 1/4 cup of Wondra flour (or flour) mix with 3 cups of chicken broth, stir very well. Put aside.
- Using a large skillet, a little olive oil, heat... drop in all the chicken and stir until golden brown.
- Add the measuring cup of broth, soup mix and Wondra to the chicken, stirring very well, this will thicken like a gravy. You can add the remaining chicken broth.
- Let this simmer for 20 minutes. Then add the frozen mixed vegetables. Let this simmer. At this time, have the pie crusts out in room temperature.
- Now add the 2 cans of cream of chicken soup and 1 can of milk. Stir well until everything is smoothly combined. Now add your spices! Stir.
- Turn the skillet off. Have your pans on the side of the stove for easy filling. I make two pans at a time. Fill each pan 1/2 full of filling.
- Take one roll of pie crust, flour your work space, flour your rolling pin. Unroll the dough. Using the rolling pin, roll back and forth to make a rectangle. When you think it is big enough, lift gently, and carefully put over the top of the pan.
- With the extra edges, just pinch them together. Put a few small slits in the top of the crust.
- Then beat 1 egg, using clean hands, take a handful of egg wash and smooth over the crust. This will give the crust a shiny golden brown crust!
- Bake in 350F oven for 40 minutes. I love to serve this over light egg noodles or white rice.
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