Tuesday, July 10, 2012

Chicken Pot Pie Recipe

I've been involved in a lot of recipe exchanges this summer between different mom groups and homeschool groups. The great thing is that my cooking has been infused with exciting new delicacies. I know the men in my household have enjoyed it. And I have become more enthusiastic to cook than I had been for the last several months.

One of the recipes I tried was for chicken pot pie. I've never made my own pot pie before, but I've always meant to try. This is a very easy recipe that does NOT include making your own crust--although, I'm sure you could and it would be even yummier. I tweaked the recipe a little and it turned out great.

2 (9") deep dish pie crust--thawed. (in frozen section of grocery store) You need a bottom and a top.
2 cups cooked chicken cut into pieces
Mixed vegetables (either a 15 oz can or frozen) drained
a few cooked potatoes cut up (use the microwave)
1 (10.75 ounce) can of condensed cream of chicken soup
1/2 cup milk
salt and pepper to taste
a tablespoon of dried rosemary (this is a key ingredient)

1. Preheat oven to 350 degrees F (175 degrees C).
2. Thaw the pie crusts or bake fresh.
3. Precook the chicken.
4. In a bowl, combine all the other ingredients together and then add the cooked and diced chicken.
5. Pour the mixture into the pie crust. Place the other pie crust on top of the filled pie. Seal the edges together and poke holes in the top crust to vent.
6. Bake at 350 degrees for 30 minutes or until crust is golden brown.

This will serve 4-6 people.

To keep the calories and fat content down, make sure to use lean chicken breast, 98% fat free cream of chicken soup, and fat free milk. It's still just as delicious.


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