by Suzann Anderson

Created on: March 17, 2010   Last Updated: March 26, 2010

One of my all time favorite meals is a homemade chicken pot pie.  There is something old fashioned inspiring and yet my version has an updated swing to it.  This recipe is a hit every time served and it makes great leftovers.  It is perfect for those cold winter nights or sporting along at a potluck. Unfortunately, unless you are cooking for one, there are likely to be no leftovers.  It is a very simple recipe and goes like this:

2 ½ cups of diced cooked chicken

1 ¼ cup diced celery

½ cup minced green pepper

1 4oz. jar of sliced or minced pimentos

1 tbs. chopped onion

1 tbs. Worcestershire sauce

½ tsp. poultry seasoning

¾ tsp. salt

½ tsp. pepper

½ cup fat-free mayonnaise or fat-free Miracle Whip for added flavor

¼ cup of chicken broth or dissolved chicken bouillon cube

9” pre-baked pastry shell or a shell made from scratch

¼ cup of bread crumbs

1/3 cup of shredded cheddar cheese

¼ cup of slivered almonds (optional)

Preheat the oven to 350 degrees.

Combine the chicken, celery, green pepper, pimento, Worcestershire sauce, onion, poultry seasoning, salt and pepper and in a fairly large bowl.  Set aside.  In another smaller bowl, mix the mayonnaise and chicken broth.  I take a ¼ cup of water and about a half of a chicken bouillon cube and pop it in the microwave to dissolve.  Stir this semi liquid concoction and pour into the chicken mixture.  Turn this chicken salad into your waiting baked pastry shell.  Mix the bread crumbs with the cheese and sprinkle evenly over the top.  Garnish with the almond slivers.  Bake in the oven for 20-25 minutes, or until thoroughly heated.  Freeze any leftovers or eat within two days. 

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