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Friday, July 4, 2008

Food Storage Friday - Chicken Pot Pie


I love chicken pot pie! It's such a great meal, especially on a cold day, and it's the PERFECT meal for your food storage.

Ok, here's the lineup of ingredients (this makes one pie):

Crust:
2 cups flour
1/2 tsp salt
2/3 c shortening
6-7 Tbsp cold water

Filling:
2 cans cream of chicken soup
2 cans mixed vegetables
1 can chicken
pepper to taste
dried parsley to taste
onion powder to taste

Let's start by making the crust. Stir together the flour and salt, then cut in shortening until the chunks are about pea-size.

Next, sprinkle in 1 Tablespoon of water over part of the mixture, and gently toss with a fork. Push moistened dough to the side of the bowl, and repeat using 1 Tbsp of water at a time. Once it's all moist, divide into 2 equal balls and wrap in seran wrap and put them in the fridge to chill for a little bit.
Ok, now for the filling. It doesn't get much easier than this. Open the cans of cream of chicken soup, the vegetables, and the chicken. Dump them all into a bowl. Throw in some onion powder, dried parsley, and pepper to taste (I personally added about 2 tsp of onion powder, and a little over a Tbsp of dried parsley, and probably about 1 tsp pepper). Stir it all together and ta-da! You have your pie filling! You don't need to add salt - the cream of chicken soup has lots of sodium, and the crust is nice and salty as well.

Next get your pie crust dough and split in half. Roll out the first half, and place in the bottom of a pie plate. It doesn't have to be perfect at all... no one will EVER see it!


See, mine didn't turn out very well at all. It's ok.

Next, pour in the filling. Roll out your second half of dough and slap it on the top (if you have problems picking up the rolled out dough, fold it in half a couple of times. If there is enough flour coated on it, it shouldn't stick to itself).

Make a few cuts in the top for the steam to escape.


Bake at 425 for about 30-45 minutes.
Enjoy!

5 comments:

EMama said...

oh, that looks delicious!

Wilson Family said...

I make this all the time too. My recommendation is to buy a family size can of Cream of Chick soup instead of two small cans. Especially if you go somewhere like walmart and get the generic brand. It is cheaper that way, especially if you are stocking up for 6 meals of pot pie, like I am!!

Brandy said...

I have a question about how you rotate food storage meals. I have some meals that I make that I am willing to go the extra mile in prep work and use fresh veggies to make the meal taste better (in my opinion) like chicken pot pie. If I were in an emergency situation I would be more than willing to use canned veggies. So if I buy canned veggies for when I want to make chicken pot pie in an emergency but don't usually use canned veggies when I make it, what is a good way to still rotate the canned veggies?

Hannah said...

Great question, Brandy.

I love chicken pot pie with fresh veggies too. However, in the wintertime when fresh veggies aren't as abundant, you could try rotating through them then. Pop a can open and serve it as a side dish for a meal, or you could mix it in with fresh veggies to help them go a little further.

It's easy for me to rotate through cans because I have a toddler, so portion of a can of veggies is a perfect snack or side dish for her.

Just be conscious of your canned food and when it expires. Maybe try to eat through one can every other week or so, however you want to eat it. That way, it's still being rotated, albeit pretty slowly.

Regina said...

Hannah,
thanks, I was looking for a food storage pot pie recipe and have never made it before, this post was perfect for me