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Chicken Pot Pie

Now that it's going to be amazing weather, I've finally decided to jump back on the blog bandwagon and I'm going to start with a favorite winter comfort food, Chicken Pot Pie! Now, my mama always made the absolute best chicken pot pie when I was growing up. When I went to college she gave me her recipe and I always tried to replicate it and it was always delicious but never quite "mama's chicken pot pie." I think it has to do with her special ingredient...she always said it was love but I'm guessing she put a little something else in it and just never told me what it was ;)! 

I have to say, I love me some chicken pot pie but I really don't enjoy all the prep work with it. A few years ago I came home from work and wanted chicken pot pie but didn't feel like doing all the work like making the rue, chopping fresh veggies, etc. So I made some easy substitutions and created this AMAZING and QUICK chicken pot pie!! I always get a triple thumbs up from the husband and he always has seconds so I know this is worth making.

Cristina's Chicken Pot Pie
Source: All me baby

2 pre-made pie crusts (I use Pillsbury, they are in the refrigerator section)
1 can cream of chicken soup
1 can sliced carrots
1 can diced potatoes
1 1/2 cups frozen peas
1 lb. chicken breast, cubed
1/2 can milk (I use the can from the cream of chicken soup)
1 teaspoon poultry seasoning
Salt & Pepper (probably about 1/2 tsp. each, maybe a little more)

1. Preheat the oven to 375 degrees. Put some EVOO in a frying pan. When hot add the chicken. Sprinkle chicken with about 1/2 tsp. poultry seasoning and some salt and pepper and cook all the way through.

2. While chicken is cooking, put peas in a strainer and run hot water over them for about 1 minute. Once unfrozen, add the cans of sliced carrots and diced potatoes so they can drain. 

3. In a bowl, pour in the cream of chicken soup, 1/2 can of milk, remaining poultry seasoning, salt, and pepper (I like mine a little peppery so I put a couple extra dashes in there) and mix until combined.

4. Add the veggies and the cooked chicken to the mixture in the bowl and stir until completely combined.

5. Roll out both pre-made pie crusts. Put one in the bottom of a deep dish pie dish (it's a 1.5 quart glass dish that I use) and make sure there are no air bubbles and that the crust comes all the way up the sides. Then pour in the pot pie mixtures and spread out evenly. Finally put the last pie crust on top and pinch the edges tight to the bottom pie crust. Cut 4 slits on top and bake for about 30 minutes at 375 degrees, or until the top crust is golden. I usually put some butter or an egg wash on top 10 minutes into the cook time. 

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