Homemade Chicken Pot Pie


5 comments
I've been craving chicken pot pie lately.  Maybe because of these rain spells, maybe because it's such a comfort food, or maybe because it's an all-in-one dish which is something I love.  I've never made a chicken pot pie, but I have made chicken casseroles, so I decided to do my own thing, with the inspiration of Ayana's Chicken Pot Pie vlog in my nearby memory.

If you want to see her yummy video, click here.

Here's my version:


Homemade Chicken Pot Pie
Ingredients:
2 chicken breasts, boiled, deboned, and shredded
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of frozen mixed vegetables (corn, beans, carrots)
chicken broth
half-and-half
salt and pepper to taste
2 frozen pie crusts, thawed

Directions:
Cooking the chicken:
Season two chicken breasts with salt and pepper.  Then boil until done in chicken broth.  Be sure to season the broth.  I use Herbox Sodium-Free Chicken broth packets, so I always have to add some salt to taste.  Remove chicken from broth, allow to cool, then debone.  Set aside.  Reserve some broth for the sauce portion of this dish; the rest can be frozen for later use.  * I boil my chicken in broth to add more flavor to the broth.

Preparing the sauce:
Over medium-low heat, add cream of mushroom, cream of chicken and broth to a medium saucepan.  Allow to heat through until all creams are well blended.  Add shredded chicken and frozen vegetables.  Then add half-and-half until desired consistency is reached.  Season with salt and pepper to taste.

Preparing the crust:
Unroll and place one pie crust in the bottom of a baking dish.  Preheat oven to 350 degrees F.  Place pan with crust in oven while oven is preheating.  Allow to brown slightly on the bottom, then remove.  Pour chicken/sauce mixture into baking dish.  Unroll and place the top crust over the mixture.  Break away pieces that overlap pan and use them to cover spaces on the sides of the pan.  Cut a slit in the center of the top pie crust.  Place in oven and bake between 45 minutes to 1 hour.  If dish is done and pie crust isn't brown enough, brown underneath the broiler for a few minutes.  Be careful not to turn away, not even for a second, or you will have what my family calls a "Cajun" styled dish.  Trust me!

* The next time I make this dish, I'm going to try it using the Bisquick Mix that you pour over the sauce.  It bakes up to such a lovely crust.  I've never tried it on a chicken pot pie, but I have on some quick cobbler dishes.  Yum-O!

Bon Appetit,

5 comments:

  1. Looks scrumptious! The Bisquick might work really well too! It's always on hand around here!

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  2. Looks delicious! Chicken pot pie was the only thing I missed when becoming a vegetarian 15 years ago. I have come up with a veggie version which gives me that comfort food satisfaction!

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    Replies
    1. Oh, I'd love to hear about your vegetarian version. :-)

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  3. Awww! Thanx for the shoutout! I think may try Bisquick too! :)

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  4. I bet that felt good going down! I had one on Monday, but of course I didn't make it myself.

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