Thursday, July 14, 2011
Chicken Pot Pie
The other day, I made dinner and had a lot of leftover mixed veggies. The first thing that came to mind to use them in was homemade chicken pot pies. The kids frowned. "Mom? You don't bake." Well, in my world, they threw the gauntlet. I had just a few days to figure out how to make a pot pie worthy of their criticism. EEP!
Tonight, they ate my pot pie AND a mouthful of crow. :)
3 chicken breasts, cooked and shredded (or diced)
1 pkg Bear Creek Creamy Potato Soup (Wal-Mart sells it. You don't have to order it online).
1 can chicken broth (**see below)
1 pkg chicken gravy mix
3 med potatoes, peeled & diced
1 16oz bag frozen mixed veggies
2 frozen deep-dish pie crusts
2 cans refrigerator crescent rolls
Preheat oven to 350°
**Typically, I use my pressure cooker to cook my chicken. It only takes about 10-15 mins or so and turns out more tender than if I cook it on the stove, but how you cook yours is up to you. I do season it, however, with thyme, sage and poultry seasoning. When the pressure cooker is done and I've shredded the chicken, I pour off the broth from the pan and use that as part of the "water" for my soup. If you don't use this method to cook your chicken, just use a can of chicken broth instead. You'll have approximately 2 cups or so.
Bring 6 cups of water (and/or broth) to a rapid boil and add the potato soup mix and gravy packet. (I substitute chicken broth/drippings for some of the water). If the soup is too thick, add another cup of water/broth.
Add the diced potato to the soup and bring back to a low boil. Cook for 15-20 mins until potatoes are tender.
While the soup is simmering, warm up the veggies.
Once they're both done, carefully mix the soup into the bowl of veggies and add the shredded chicken. Stir it all together and let it cool for a few minutes before pouring the mix evenly into two deep-dish 9" pie shells. (You'll have a cup or two of the filling left over. You can freeze it if you want to use later.)
Open the crescent rolls and carefully place the triangles around the top of the pie, points facing into the center, pinching the outer sides together with the pie crust. You can leave a little space between the pieces to let the pie vent, but it's not vital. When each pie has 8 crescent rolls spread over the top of it, put them both on a cookie sheet and place in the oven.
Bake for 12-15 mins at 350° or until the crust is a golden brown. Let sit for 5-10 minutes and serve.