Cook with Me from the Pantry | Chicken Pot Pie with Home Canned Soup

During the winter I canned up some basic chicken soup for my pantry so that I could have quick go to meal prep on the shelves. I knew in the back of my mind that I wanted to be able to whip together a quick chicken pot pie with this as my base ingredients. In today's video I show just how to do that. Along with the ready made chicken soup I already had 2 homemade pie crust on hand. I think I will continue to prepare pie crust from time to time on the weekends and keep them in the fridge or freezer so I have them on hand when needed.

Large Silicone Pastry Baking Mat: https://amzn.to/35GOMYQ

Recipe:
2 Quarts Basic Chicken Soup (Drained, stock reserved)
1 Cup Chicken Stock
1 Cup of Whole Milk, Half and Half, or Evaporated Milk
4 Tbs Butter
1/4 Cup Flour
Salt and Pepper to Taste
2 Pie Crust

Directions: Preheat oven to 425F. Melt butter over medium/low heat, whisk in flour and continue stirring until flour is cooked, slowly mix in broth and milk (mixing thoroughly so there are no lumps), continue to cook and stir until sauce base is somewhat thickened. Add in drained chicken and veggies. Salt and pepper to taste. Pour into prepared pie crust and top with pie crust. Seal edges, cut steam vents in top of pie crust. Bake for 30 Mins.

Watch for end card for the link to the Basic Chicken Soup video.

Below is the link to Amy Fewells Sourdough Pie Crust Recipe:
https://thefewellhomestead.com/easy-s...

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