Friday, January 20, 2012

Chicken Pot Pie

Submitted by Danica Nelson
Recipe from

1 double pie crust
3 chicken breasts
5 red potatoes
2 cans cream of chicken soup
1 bag frozen peas and carrots - thawed
1 sweet onion - diced

1. Heat oven to 450.
2. Heat two large pans of water - these are for the chicken and potatoes...I usually add some chicken bullion to the water for taste - and we could all use a little more sodium right?
3. Trim fat from chicken and dice the potatoes, then add to the boiling water, separately of course.
4. Cook the bottom of the pie crust first, in the oven. Just follow the directions on the back of the pie crust box for a "one crust pie" - I cook mine for 9 minutes. Make sure you set the timer. After cooking, turn the oven down to 400 to cook the pie...this isn't a one crust pie of course but I do not like having a soggy pie bottom. You'll add the top crust later.
5. Saute the onion in butter until it is translucent and tender - it can even be a little golden...if you do not like onions than dice them large enough you can pick them out or small enough you can swallow them whole, but do not leave them out entirely. They add wonderful flavor.
6. When the chicken is done shred it into bite size pieces.
7. The potatoes are done when they break apart by being stabbed with a fork - strain them.
8. Combine the shredded chicken, potatoes, peas and carrots, onions and the 2 cans of cream of chicken soup in a large bowl.
9. Pour the glorious mixture into the already-cooked pie crust.
10. Now add the top crust and trim to fit the pie plate.
11. Whisk the egg in a small bowl and baste over the top crust.
12. Make four slits in the top of the pie with a knife to provide steam release while the pie is baking.
13. Bake for 40 minutes and then let the pie cool for a few minutes on top of the stove.
14. Serve!

Danica's Notes:
I microwave 4 or 5 smallish potatoes for 10 minutes rather than boil them.  And if I'm in a hurry I use canned chicken instead of boiling/shredding chicken.  I also often add a can of corn to the veggie mix, and I only use one can of cream of chicken soup.  Don't skip the egg step - it really makes a difference in the appearance and, more importantly, the taste!

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