Creamy Chicken Pot Pie
"This amazing Spice Company is at my local Farmer's Market: http://www.frombeginningtoendfoods.com/ ... I bought his Bacon Chive Dip and made a chicken pot pie with it. So this recipe stars the dip :) PLEASE let me know if any measurements seem really off. I never measure and forgot to pay enough attention."
- Ready In:
- 4hrs 30mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 lb chicken, cubed
- 1⁄2 lb bacon
- 1⁄4 cup butter
- 1⁄2 onion
- 3 garlic cloves
- 2 cups chicken broth
- 1⁄2 cup baby carrots
- 1⁄2 cup cranberries
- 1⁄2 cup peas
- 2 yams
- 1⁄2 cup parmesan cheese
- 1 packet bacon chive dip mix
- 8 ounces cream cheese
directions
- Cook the bacon until well done and crumble. Set bacon aside and cook the chicken in the bacon grease.
- Add cooked meat to crock pot.
- Caramelized the onion and garlic together in butter. I keep my onion in fairly large pieces, just bigger than a dice. And I garlic press the cloves. Once cooked, add to the meat in the crock pot.
- Add in the carrots and 1 cup chicken broth and cook on low for 2 hours. Add more broth if needed, but this is supposed to end up thick.
- Add the cranberries, cream cheese and bacon dip and let cook for about an hour. Finally, add the peas and turn off the heat.
- Meanwhile, dice and boil the yams. Mash them and let them cool. Add the shredded cheese and mix well.
- Spoon the chicken mixture into pie pans. Sprinkle with bacon and top with the yam mixture. Have a couple extra yams on hand in case it isn't enough! It depends on how deep your pies end up, how much topping they need.
- This makes one deep pie or two smaller.
- Bake at 350 until yams begin to brown, about 30-40 minutes.
- If you are making these ahead, don't bake them. Just put the ingredients into freezable pans and cover with saran wrap and then tin foil. I have 8 in my freezer waiting for me!
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RECIPE SUBMITTED BY
<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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