Garden Fresh Pot Pie Warms the Winter Home

I don’t remember a cold spell like the one we are enduring in the days leading up to officially being winter. We’ve been experiencing negative wind chills for a few days in a row with only a few days just above freezing temperatures.  The cold weather makes it a challenge to enjoy the Holiday events and also carrying those 5 gallon watering buckets out to the greenhouse for winter growing. Thank goodness for all the vegetable I saved from the autumn harvest this past season by preserving. It’s super warming and comforting to prepare a Garden Fresh Pot Pie from some of those ingredients.

Garden Fresh Easy & Quick to Make

Nothing beats a meal that can be served up in one dish and warms the entire family that is on a busy schedule.   Not to mention being able to use garden fresh treasures  that are always healthy during the winter months.  It took me a few years to finally master a chicken pot pie that my picking eaters enjoy even when served as  left-overs.    In the pot pie recipe that you will find by clicking on the image below, I used green beans and corn from our summer garden.  I used the freezer method to preserve them because I’m not familiar with the canning method for these veggies.  I hope to learn how to preserve them using the canning method this next growing season.  If you have any tips on how to do this please leave me a comment at the bottom of this post.

Garden Fresh Pot Pie
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Garden Fresh Pot Pie

Ingredients

  • Ingredients
  • * prepared pie crust ( homemade or store bought)
  • * 2 chicken breast halves. (boiled and cut into 1″ cubes).
  • * 1/3 cup butter
  • * 1 cup of celery ( chopped)
  • * 1 quart heavy cream
  • * 1 (12 oz) can of cream of chicken soup
  • * 1/2 cup chicken broth ( left over from boiling the chicken)
  • * 1 tablespoon fresh garlic
  • * 1 small yellow onion,(chopped)
  • * 1/2 cup frozen green peas, (defrosted)
  • * 1/2 cup chopped cooked carrots
  • * 1/2 cup of green beans
  • * 1/2 cup of corn

Instructions

  1. Preheat oven to 350 degrees F. Prepare the crust in 9″ deep pie plate.
  2. Warm up skillet and add butter for saute’ of onion and garlic. Add the celery to the skillet after 10 minutes.
  3. Add chicken to the saute mix and season with salt and pepper.
  4. Slowly add heavy cream, broth and soup mix to this saute skillet. let bubble for about 5 minutes stirring constantly so it doesn’t burn.
  5. Slowly add the remaining ingredients.
  6. Once the mix is bubbling again , slowly add to the prepared pie crust.
  7. Lay the top crust over the mix and be sure to prepare the top like you would any pie by pinching the sides and cutting a few slits in the top of the pie crust.
  8. Brush the top with egg / water mix.
  9. Bake at 350*F for about 30 minutes or until the crust top is golden brown.

Bringing the garden to the winter dining table is always a special event in my home.  It is a reminder of how hard work can truly pay off in months after the garden has been worked under for the season.  This dish is easily made for under $4 a meal.  This pie recipes is enough for 8 people.

I hope you are able to use this recipe when you are on a tight schedule but are wanting to enjoy the comforts of a home cooked meal.     Happy Holidays from my garden and kitchen!

bren_blue

Comments 5

  1. Lori Gearheart December 20, 2010
  2. Chef Debbi January 1, 2011
    • Bren January 1, 2011
  3. Carol January 4, 2011
    • Bren January 4, 2011

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