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How to Cook for a Large Family: Chicken Pot Pie.

I have found that cooking for a large family is not as easy as doubling the recipe, it just never turns out the same. So, I have come up with my own recipes. This Chicken Pot Pie is great for a large family for dinner or for a smaller family for dinner and leftovers. This is one of our family favorites, and is not your typical small Chicken Pot Pie.

Please see the end of the recipe for substitution and vegetarian ideas.

Ingredients:

~ 4 Large Chicken Breasts; Boneless, Skinless
~ 3 9-Inch Pie Crusts
~ 1 12 Ounce Bag of Mixed Veggies
~ 1 or 2 Small or Medium Russet Potatoes
~ 1 Large Can Cream of Mushroom Soup
~ 1 Cup of Milk

Tools Needed:

~ Large Mixing Bowl
~ Measuring Cups and Spoons
~ Large Deep Dish Casserole Dish

1. Preheat the oven to 425 degrees.

2. Slice each chicken breast lengthwise through the center to make two thinner breasts. Then cut them into approximately 1/2 inch cubes. Completely cook the chicken cubes on medium high heat, stirring them occasionally to cook evenly.

3. Prepare the mixed vegetables according to the package. I like to use the steamer bags for the microwave.

4. It is up to you to decide if you would like to peel the potatoes or not, it is all preference. Slice and cube either 1 medium or 2 small, uncooked russet potatoes into approximately inch cubes. Place in a microwave safe bowl and wait for the veggies to finish cooking. When the veggies are done, microwave the cubed potatoes for 5 minutes, stirring half way through cooking.

5. While the chicken, veggies and potatoes are cooking, start making the pie crust. You can either buy dough for three 9-inch pie crusts or make a pie crust that is enough for two 9-inch crusts for the bottom of the Pot Pie, and another for the top of the Pot Pie. This is my pie crust that I use for this recipe.

I suggest making the double crust first, and then making the single crust later. I think it is much too difficult to make a triple recipe all at one time.

6. Start by making the double pie crust to line the baking dish. When preparing the dough to fit the shape of the baking dish, instead of starting with a round ball of dough, I shape it as a long loaf about the length of the dish and roll outward in all directions until the dough is long enough and wide enough to fit into the dish.

7. Place the dough into the baking dish and gently work it until it lines the whole dish. You will want to leave extra room at the top of the dough to pinch together with the covering crust.

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