StrangeTraveller
10-21-2007, 03:30 PM
I just made this up yesterday, chicken pot pie..never made it before, didn't use anyone else's recipe..and it was GREAT! Hadta share :)
Chicken Pot Pie
Crust- Easy Pie Crust at http://hillbillyhousewife.com/easypiecrust.htm
Filler-
Oil (I use Extra Virgin Olive Oil)
2 boneless, skinless chicken breasts
2 Cups California Veggie Mix (broccoli, carrots, cauliflower...fresh or frozen)
1 Cup corn (fresh or frozen)
1 can Cream of Mushroom soup
1 Cup broth and/or water
Garlic powder, seasoning salt, italian seasoning and sage to taste
Start to prepare the dough. Get it ready to roll out.
Cut the chicken into small chunks. Pour a bit of oil into a big pan, brown the chicken. While browning, sprinkle with a bit of garlic powder & seasoning salt.
While the chicken browns, run semi-thawed veggies (except corn) through a food processor to a fine texture. If that is finished before the chicken, continue to work on the dough, rolling it out.
Once the chicken is a nice, golden brown (I turn it down once they turn white, which allows it to cook slowly and not overdry), add in the veggies. Cook together for about 5 minutes.
Transfer to a medium-sized pot, add soup and broth. Only add enough broth/water until you get a thick consistency.
Season to taste.
Bring to a boil, then let simmer while you finish the dough.
Pour into dough-lined pan (I split my dough up to use in two loaf pans. You can accommodate this however you need to for your pan situation :) ), place top layer of dough over mix, pinch dough together. Cut slits in the top of the dough, put in preheated, 350 degree oven. Cook until dough is golden brown (30 minutes? I didn't count..sorry!)
This was wonderful!!! I'm so proud of it..the first time I've ever made up a "real" recipe. Next time I make this, I'm buying individual pie pans, making a bunch and freezing it up. Woohoo!
Chicken Pot Pie
Crust- Easy Pie Crust at http://hillbillyhousewife.com/easypiecrust.htm
Filler-
Oil (I use Extra Virgin Olive Oil)
2 boneless, skinless chicken breasts
2 Cups California Veggie Mix (broccoli, carrots, cauliflower...fresh or frozen)
1 Cup corn (fresh or frozen)
1 can Cream of Mushroom soup
1 Cup broth and/or water
Garlic powder, seasoning salt, italian seasoning and sage to taste
Start to prepare the dough. Get it ready to roll out.
Cut the chicken into small chunks. Pour a bit of oil into a big pan, brown the chicken. While browning, sprinkle with a bit of garlic powder & seasoning salt.
While the chicken browns, run semi-thawed veggies (except corn) through a food processor to a fine texture. If that is finished before the chicken, continue to work on the dough, rolling it out.
Once the chicken is a nice, golden brown (I turn it down once they turn white, which allows it to cook slowly and not overdry), add in the veggies. Cook together for about 5 minutes.
Transfer to a medium-sized pot, add soup and broth. Only add enough broth/water until you get a thick consistency.
Season to taste.
Bring to a boil, then let simmer while you finish the dough.
Pour into dough-lined pan (I split my dough up to use in two loaf pans. You can accommodate this however you need to for your pan situation :) ), place top layer of dough over mix, pinch dough together. Cut slits in the top of the dough, put in preheated, 350 degree oven. Cook until dough is golden brown (30 minutes? I didn't count..sorry!)
This was wonderful!!! I'm so proud of it..the first time I've ever made up a "real" recipe. Next time I make this, I'm buying individual pie pans, making a bunch and freezing it up. Woohoo!