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I remember growing up, we had chicken potpies sometimes once a week.  I think the main reason for this was that we had a garden as big as some peoples whole yards.  So we had more fresh vegetables right outside our door, than some have in their local groceries.  Mom liked to make a lot of these delicious pies and freeze them for a quick meal when she was busy working late.  Now I am sure most of you have had the frozen grocery store types, but ours was made with the freshest vegetables and moms flaky light crusts.  The crust was so flaky and buttery, and then as you broke through that pastry and hit the steamy chicken vegetable mixture below, well you were in pure heaven.  At least to me it was.  I have to thank my mom and my grandma Jean for always making me eat vegetables growing up.  Now they are almost always my favorite part of the meal.  So here’s my version of moms chicken potpie recipe.  I hope you all enjoy.

Full instructional video

Chicken Bacon Pot Pies

2 uncooked pie crusts.
2 cups cooked chicken or turkey
2 or 3 diced potatoes
1 pint chicken broth
1 teaspoon salt free chicken seasoning
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon salt
1 cup carrots
1 cup green beans
1 cup corn
1/4 cup celery-diced
1 egg white to brush top

1. In large saucepan bring the chicken stock/broth to boil and add chicken seasoning, garlic powder and salt/pepper, stir and cook 3-5 minutes.
2. Chop your chicken/turkey in bite sized pieces.
3. Remove the chicken stock from the stove and add the chicken/turkey, and all the veggies and mix well.
4. If you don’t have enough broth to coat everything, add a bit more mixed with corn starch and bring back to a bowl over medium heat till slightly thickened.
5. Place one pie crust in a deep dish pie dish and shape to form.
6. Add the veggie/meat mixture.
7. Cover with second pie crust and pinch edges together.
8. Brush top of pie crust with egg whites.
9. Cut slits in the top to allow steam to escape.
10. Bake in a 425°F preheated oven for 15 minutes then reduce to 375°F and bake an additional 35-45 minutes.
11. Let cool 10-15 minutes before cutting.

You can also do as mom did, and make extras and pour into small aluminum pans and freeze for later.  They freeze great for up to 3 months.