Comfort Food
With the weather turning cooler and the economic news becoming gloomier and gloomier, I thought some comfort food was in order, so last night I made up my favorite Chicken Pot Pie.
If your mouth is watering sufficiently, here are the easy instructions and notice, it's actually a little more "guiltless" than the traditional recipe:
Deep Dish Chicken Pie
INGREDIENTS:
1 Pillsbury Refrigerated Pie crust
2 T olive oil
½ cup sliced celery
¼ to ½ cup chopped onion
¼ to ½ cup sliced carrot
1 small potato, diced (optional)
1 can “Healthy Request” cream of chicken soup. I also have substituted cream of celery soup
¾ cup low or non fat milk
1 Pillsbury Refrigerated Pie crust
2 T olive oil
½ cup sliced celery
¼ to ½ cup chopped onion
¼ to ½ cup sliced carrot
1 small potato, diced (optional)
1 can “Healthy Request” cream of chicken soup. I also have substituted cream of celery soup
¾ cup low or non fat milk
¼ cup cooking sherry, wine or chicken broth
½ tsp poultry seasoning
¼ tsp pepper
approximately 2 cups cubed cooked chicken (2 large breast halves)
PREPARATION:
· Let pie crust pouch stand at room temperature for 15-20 minutes
· Meanwhile, heat oven to 400. Put oil in Dutch oven or large frying pan. Add celery, onion, and carrot and stir until tender. Add soup, milk/wine, poultry seasoning and pepper. Cook until thoroughly heated. Gently stir in chicken. Pour into glass pie pan.
· Remove crust from pouch. Unfold and place over chicken mixture. Roll up and flute edges. Cut slits in several places
· Bake at 400 for 40-50 minutes or until golden brown. Let stand 10 minutes before serving.
½ tsp poultry seasoning
¼ tsp pepper
approximately 2 cups cubed cooked chicken (2 large breast halves)
PREPARATION:
· Let pie crust pouch stand at room temperature for 15-20 minutes
· Meanwhile, heat oven to 400. Put oil in Dutch oven or large frying pan. Add celery, onion, and carrot and stir until tender. Add soup, milk/wine, poultry seasoning and pepper. Cook until thoroughly heated. Gently stir in chicken. Pour into glass pie pan.
· Remove crust from pouch. Unfold and place over chicken mixture. Roll up and flute edges. Cut slits in several places
· Bake at 400 for 40-50 minutes or until golden brown. Let stand 10 minutes before serving.
Yum, it even makes good leftovers...that's what's for dinner tonight.
4 comments:
Bless you! Saw the photos briefly yesterday on flickr--when I clicked in today and started drooling at the photo, I thought, "wow, I'm going to have to get the recipe!
You're psychic!
oh, that looks so delicious! i love chicken pot pie, and the smiley face on the crust made me laugh as soon as i saw it. what an upper for a rough stretch.
YUM! How funny that we are making Chicken Pot Pie using assorted root vegetables for the students at school tomorrow. :)
Oh YUM! I love chicken pot pie! I may have to make that for dinner tomorrow night! (I'm drooling here!)
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