Chicken Pot Pie

This recipe was contributed by Rachel Nielson.  

 This recipe is my crowning glory as a chef.  I created it.  Yes, it's true...I, Rachel Westover Nielson, the laziest, worst chef in the world, created a recipe that is delicious.  Amazing, right???

When we were little, my mom made a chicken pot pie that we all loved, but she never wrote down the recipe; so when she passed away, we thought the recipe was gone forever.  But a few years later, I was eating a dish with a white sauce base, and I realized that it tasted very similar to my mom's famous pot pie.  Using that recipe as a basis, I started experimenting with white sauces, and I eventually figured out how to make a pot pie filling that tasted a lot like my mom's...but even better.  I am going to go ahead and say that this pot pie is delicious.  I am allowed to brag about this one achievement in my life because I am a terrible cook overall, so this pie is especially impressive.

It's not particularly healthy, but it's easy and fast, and it's an impressive "company meal."  It makes enough filling for two good-sized pies (which is a lot).  I usually make one pie, and then I freeze the rest of the filling in a gallon bag to use another time.  (Or you can give away the second pie--whenever I bring this pie to people who are sick, who have had babies, etc. I get rave reviews!)


Melt 2 sticks of butter in a skillet.
Slowly add 1 cup flour.  Stir until mixed.
Slowly add 2 1/2 cups chicken broth.  Stir until mixed.
Slowly add 2 cups milk.  Stir until a thick gravy sauce has formed.
Add 1 packet of dry ranch dressing.
Add salt and pepper to taste.  This is very important or else the filling in bland.

Add as much of the following as you'd like:

-Cooked and shredded chicken
-Frozen peas
-Frozen corn
-Sliced potatoes (I use them from a can)
-Cooked and chopped carrots

Pour filling to two pie crusts.  (I used the roll-out Pillsbury crusts that you can find in the dairy aisle of the grocery store.)  Add top crusts.  Make sure to cut slits or a design into the top crust, so the air has a way to escape.

Bake at 425 until the crust is golden brown.  (about 30 minutes?)