How To Feed A Family Of 4 For Less Than $25

Tamsen hit Whole Foods and does a little shopping with New York chef Joshua Tepperberg. He shares his recipe for chicken pot pie meal with Tamsen and the two cook up a meal for a family of four. And the best part is it cost less than $25 to do it. Even better, there are leftovers. Check out the cookware courtesy of Le Creuset.

CHICKEN POT PIE RECIPE AND VIDEO AFTER THE JUMP...

Chicken Pot Pie Recipe
Ingredients
1 Cup flour
1 Cup butter (Canola oil or margarine can be substituted)
2 Large yellow potatoes
1 Cup Onion (1 medium to large white onion)
¾ Cup Carrots (1 x-large carrot)
¾ Cup of celery (3 stalks)
½ Cup green peas
1lb Chicken Meat
2 cloves garlic
1 Cup vegetable stock
Salt
Pepper
Paprika
2 to 4 Teaspoons flour
1 package of filo

Instructions
1. Dice all vegetables into small 1/4 inch cubes.
2. Place chicken in a hot (greased) skillet, brown on both sides and set aside to cool. Once cooled, dice chicken in the 1/4 inch cubes.
3. Add butter to a medium saucepan and melt on low heat. Once butter is melted stir in flour and continue stirring until flour is incorporated.
4. Add onions and continue stirring for 3 to 4 minutes.
5. Add vegetable stock, stir for 1 minute then add carrots and celery and let cook for 5 minutes.
6. Stir in potato and peas then add chicken.
7. Season with salt, pepper and paprika.
8. Cover and let simmer for 30 minutes.
9. Grease a 9" pie tin and line it with 2-4 sheets of filo dough. Spoon in the filing mixture and spread evenly throughout the pie tin (do not allow the mixture to overflow).
10. Cover the pie tin with 2-4 sheets of filo dough, securing the edges into top of the pie tin. 11. Peel off excess dough.
12. Bake pie at 375 degrees for 25-35 minutes or until crust is golden brown.

NOTE: For individual pot pies use 5" pie tins and follow same instructions as above.