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Monday, September 10, 2012

Chicken Pot Pie Recipe - As easy as you-know-what :)

Before we started eating things like kale, purslane and eggplant we ate a lot of frozen vegetables.  Organic frozen vegetables if that makes it any better. ;)  I also didn't cook recipes very often, mostly just baked a meat, steamed some rice and had a frozen veggie.  This was a popular recipe that I made at that time because it was pretty easy and much better for us than the frozen pot pies we ah-hem often ate. :)  Every once in a while a girl needs some pie crust so I'll still make this one even if it is kale-free.

Chicken Pot Pie 
Start to Finish:1 hr 5 min makes:8 servings (about 1 cup each)

1 bag (16 oz) Mixed Vegetables (I like the Trader Joe's Organic Foursome)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 1/4 cups milk
1/2 cup finely chopped onion
1 box (12 oz) condensed cream of chicken soup (or a canned soup would work too)
1/4 cup sour cream
3 boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)
1 refrigerated or frozen pie crust (from 15-oz box), softened as directed on box (I like the Trader Joe's frozen crust)

1. Cook and drain vegetables as directed on bag.
2. Heat oven to 375F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
3. Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into a 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
4. Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.

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