14 June 2010

Chicken Pot Pie

After eating out for most of the weekend, we are in desperate need of some good home cookin'.

Comfort food is what we want. Something....hot, steamy and rib sticking. Never mind that it's 100 degrees outside today, we just won't go out. ;D


I went and looked in the fridge and the pantry to see what I had on hand. After all, it's 100 degrees outside and who wants to go out to the grocery store on a day like this? Not me!

I found a container of cut up, left over rotisserie chicken, a tube of big biscuits, a can of cream of chicken soup and I dug out my bag of "bottom of the bag" frozen mixed veggies. I had all the makings for some Chicken Pot Pies!

This recipe makes enough filling for 8 - individual pies or 1 big pie (9x9 or 9x13 depending on the filling to crust ratio you like).
I made 4 individual pies and froze the rest of the filling to use another time. One less freezer meal I have to make on "freezer cooking" day. :D




Chicken Pot Pie
  • 2 cups cooked, cubed chicken
  • 2 cloves garlic, chopped
  • 1 onion, diced
  • 1 1/2 cups potatoes, cubed
  • 1 1/2 cups frozen mixed veggies (or fresh, your choice)
  • 1 cup chicken broth
  • 1 can cream of chicken soup
  • 1 1/2 tablespoons flour
  • 1 tablespoon of dried parsley (or 2T fresh, chopped)
  • 1/4 teaspoon dried basil (1/2t fresh, chopped)
  • 1/4 teaspoon dried thyme (1/2t fresh, chopped)
  • salt and pepper to taste
Crust:
  • 1 tube of 8 jumbo biscuits OR
  • pie crust (1 or 2 depending on size of pie you make, and if you want a top only crust)




In a sauce pan, saute onion and garlic until soft.

Add your frozen/fresh veggies and the broth. Bring to a boil, then turn down, cover and simmer for 12 min or until potatoes are just soft.




While that is cooking, in a large bowl whisk together cream of chicken soup and flour. Make sure there are no lumps.


Whisk in the seasonings. Stir cooked chicken into the soup and seasoning mixture. Taste. Add salt/pepper to taste.

Pour your veggie/broth mixture into the bowl with the chicken and soup mixture. Stir well.


Roll your pie crust to shape of baking dish. OR roll your biscuits to about 1/8 of an inch thickness.


At this point, what you do will depend on what you choose to do with your pie.


  • 1 large pie: pour mixture into baking dish and cover with your pie crust or flattened biscuits. Press to sides to seal. Cut slits in top to vent.
  • 8 individual pies: spray your oven save bowls with some Pam. Press one biscuit into the bottom and up the sides. (we are top and bottom crust people) Fill with 1/2 cup of chicken mixture. Top with another flattened biscuit and press sides together to seal. Cut a slit in top before baking.









Bake at 400 for 25 min. Check after 10-15 min and if top is browned, cover with foil and continue to bake for remaining time.


Remove from oven, brush with butter and let cool for 5-10 min before serving.


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