McMamma's Recipes: Chicken Pot Pie

When I was a little girl we didn't eat out much. Looking back, I am so grateful. I loved that my parents cherished meals at home. It allowed all seven of us kids to get more quality time with each other and with our parents. Plus, my mom is a great cook!

But, as a kid I didn't always appreciate it. I always wanted to go to the local Mexican restaurant or (gasp) McDonalds. I can still see and hear it now. On the way home from an event or something we'd be in our blue station wagon and would always ask my parents if we could go out to eat. And my dad would respond. "Sure, we'll go out to this great restaurant." Then we'd get excited and no sooner would he proclaim "We're going to McMamma's!"

I'm sure you can guess where McMamma's was...home. :)

This recipe is one of my most favorite comfort food dishes. It's Chicken Pie or Potato la Creme. It originates from the Crisco American Pie cookbook that my mother bought at a grocery store in 1989. I guess a woman from Blackfoot, Idaho entered the recipe in a competition and made it all the way to the national competition to make it into the book. Cute.




I'm sure each of you have some sort of version for a chicken pie. This is the version I grew up with. I love this version and have made it exactly like my mom. I know in the future I'll make variations (cause I'm curious and like to mix things up) like making my own pie crust that uses butter, maybe subbing the cream of chicken soup for Shirley J. But I also know I'll continue to make it my mom's way because I just love how it tastes when my mom makes it! And nothing beats recreating all the smells and memories a mother makes for her children in the kitchen! Love you, Mom!



Here's the recipe:

Chicken Pot Pie

Ingredients:
1-2 chicken breasts
4-5 Russet potatoes
2 green onions
1 cup sharp cheese
3 TB butter
3 carrots
Small onion
1 ½ cups sour cream
1 can Cream of Chicken soup
½ tsp salt
1/8 tsp white pepper

1. Put chicken in the crock pot (enough to make about 1 cup chopped chicken)
2. Boil potatoes in skin; peel, cool and grate.
3. Dice small onion, and sauté (or put in microwave for a minute).
4. Dice carrots and cook in a saucepan until tender, add butter after draining water. (I omit butter)
5. Dice green onion tops
6. Shred cheese
7. In a large bowl combine sour cream, Cream of Chicken soup, salt, and pepper.
8. Add potatoes, onions (both), carrots, cheese, and chicken. Spoon into unbaked pie shell. Crimp edges, put slits on top, sprinkle with salt, and put foil around edges.
9. Cook for 20-40 minutes @ 400 degrees or until crust is golden brown. Half-way through cooking time put foil on top of pie.
10. Set 15 minutes before eating.

Bevie’s All-purpose Pie Crust

Ingredients:
3 C. Flour
1 ½ C. Shortening
½ C. Water
1 tsp. Salt

Directions:
1. Combine contents and knead until dough forms. Use for dessert pies and savory pies.

**Bev’s Notes** for larger pies, multiply ingredients by 1.5