Tuesday, November 17, 2009

Chicken Pot Pie

Sorry for the lack of posts, my husband and I have been really sick. Luckily, no H1N1, but just sick weirdness.

So, we have made a couple of wonderful dishes in the last week, but unfortunately, I did not take any pictures. And just for a warning, I am a terrible photographer. Some things turn out well, some things don't. Alright we got that out of the way, let's move on, shall we?

I had a craving one day for chicken pot pie, and just figured it was going to be too high in carbs or too hard to make. This recipe proves to be neither. I got it from dLife, of course. And I made a couple of tweaks to fit what I like to eat. The original recipe called for bell peppers and I do not like bell peppers except on my pizza. It also called for green beans, but I forgot to pick some up. So, instead, I used some mushrooms. I like the taste much better.

Without further ado, here is the recipe from dLife modified to my liking and a few notes added a long the way to help you out.

1 lb. Skinless boneless chicken breasts
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp black pepper
2 tsp margarine
1 large onion, choped
3 med celery stalks, chopped
1 cup carrots, sliced
8 oz. sliced mushrooms
12 oz. poultry gravy, low sodium, prepared (such as Heinz)
1/2 cup fat free sour cream
2 tbsp white all-purpose flour
2 frozen 9" pie crusts (if you freeze them, be sure to leave 60-90 minutes for defrosting. If you refrigerate them, leave about 12-15 minutes)

1 Preheat oven to 425 degrees F.
2 Season the chicken with the poultry seasoning, salt and pepper.
3 In a large deep skillet or saucepan over medium heat, melt 1 teaspoon of the margarine.
4 Add the chicken and cook just until slightly pink in the center.
5 Remove to a cutting board. When cool, chop into bite size pieces.
6 Melt the remaining 1 teaspoon margarine in the same skillet or saucepan. Add the onion, celery, mushrooms, and carrots.
7 Cook until the vegetables are tender, about 5 minutes. Stir in the chopped chicken.
8 In a medium bowl, mix together the gravy, sour cream and flour.
9 Stir into the chicken mixture in the skillet or saucepan.
10 Scrape the filling into the prepared pie crust.
11 Carefully fit the top crust over the filling. Cut 3 to 5 slits in the top crust for ventilation.
12 Place the pie plate on a cookie sheet covered in foil (this tends to leak all over the inside of the oven)
12 Bake until the filling is bubbly and the crust is golden brown, 25 to 30 minutes.
13 Let sit for 5 minutes before serving.

This was the first one that I made

I made this one tonight - my husband's eyes were bigger than his stomach.

This is great the first night, but even better the next couple of days. Enjoy!


Melissa said...

Very much like the one Steve and I enjoy at home (except there's milk in my cooking liquid, not sour cream/gravy). Definitely good for leftovers. Looks really yummy Jen - and do you make your own crust?

Tink said...

I would love to make the crust myself. If I had the patience, the time and the correct equipment. Something I am working on. I get the frozen roll out crust. It is wonderful and tasty. And soooooo easy. With that, this recipe is totally easy.

I had never made a pot pie before this. Wait, I take that back, I made a steak and Guinness pie one night. I think I made that crust myself. It was pretty, but it took FOREVER. This was so easy and so good.

Melissa said...

I get the refrigerated ones. Or, I did. I think next time I may try my own. For a weeknight, you can't beat the premade ones!

Tink said...