Sunday, February 10, 2013

Chicken (or turkey) pot pie recipe

chicken pot piesThis is a recipe from a friend, with a few changes by me.

Can also be used with turkey.

And you can probably substitute whatever vegetables you like. Why not?!

This recipe makes at least two pot pies, if not three (one little one).

Yes, this photo is of two chicken pot pies I made in February 2013.


4 chicken breasts
a whole chicken
4-5 chicken thighs

(I tend to use chicken thighs 'cause they're cheaper that the other chicken options)

1 onion chopped
1 1/2 cups of chopped carrots
1 1/2 cups of chopped celery
2 cans cream of chicken soup (you can use Campbell's Healthy Start as a slightly healthier alternative to regular Cambell's)
1 cup Chicken stock
1 tablespoon poultry seasoning OR 1 tablespoon of  marjoram
1 cup frozen pearl onions (optional)
1 cup frozen peas
salt pepper
4-5 deep dish pie crusts
(I always have more than enough filling for two pies, so I try to make a third little pie with the pie crust dough I cut off later)

You can substitute yellow squash and/or green beans for the carrots and celery, if you want.


If using frozen pie crusts, take them out to thaw - but ONLY for 25 minutes. That means don't start thawing them until the chicken is resting. Otherwise, they get too doughy.

Put the chicken, chopped onion, carrots and celery into one baking dish, season with salt and pepper, drizzle well with olive oil, and bake or roast together at 400 degrees - will take 40 minutes to an hour, depending on how much chicken or turkey you are using.

When it's done, take it out and let the chicken and veggies rest for 25 mins, at least.

In a very large bowl mix the cream of chicken soup, chicken stock and whatever seasoning you've chosen to use.

Chop or shred the chicken and add it along with the onion, celery, carrots, pearl onions and frozen peas to the soup mixture and stir until it's well-mixed. Be sure to add the juice from the roasting pan as well!

Divide the mixture between 2 pie crusts. You will probably have mixture leftover.

Top the pies with the other two crusts. Make a slit in the top of the crust for steam to escape. Cut off any pie crust hanging over the side - you will might have enough dough after doing this to make a little pot pie, especially if you have one more pie crust to use.

Bake at 375 for 45 mins - 1 hour.

Eat (nom nom nom).

To freeze, wrap the pie in aluminum foil, then wrap the whole thing in plastic wrap.

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