Yikes, people – it’s March! How’s the weather around y’all’s (yes, it’s a word) part of the world? Down here in Georgia, it’s colder than a witch’s ti—
Well, you know the saying…
What do you cook up when you want to stay warm? (On the stove. Get your minds back up here!)
Around our house, we love a good chicken pot pie. And I don’t mean those frozen ones we all ate as kids. Like most of my homemade recipes, my pot pie is just a tossed together mess (resembles my first drafts), but I’ll share anyway!
Kelsey’s Slap-It-Together Chicken Pot Pie
Ingredients:
- Couple-three chicken breasts
- Chicken broth or bullion
- 1-ish onion
- Couple celery stalks
- 3 or so carrots
- 2 cans Cream of Something soup (I say at least one of them should be Cream of Potato)
- Garlic
- Salt
- Pepper
- Pre-made refrigerated or frozen pie crust – the flat kind, not the pie shell
So here’s what you do…
Thaw out your pie crust (an essential step I almost always forget).
In a Dutch oven, cook your chicken breasts in the broth until done and then chop or shred, depending on your preference. You could also cook a whole chicken if you’re ambitious or used canned if you’re not. I don’t like the texture of canned chicken, but have used it in a pinch.
While the chicken is cooking, chop the onions, celery, and carrot to your desired size. You could also add in green peas (blurg!) or other veggies you love. Sauté the veggies in olive oil, but keep them a little crisp. If you cook ‘em until they’re mushy, you might as well have dumped in a can of Veg-all (blurg again!).
Once you’ve chopped the chicken and sautéed the veggies, dump both back into the Dutch oven. Add both cans Cream of Something soup and stir. If it seems too thick, add in a little milk, but you don’t want your filling to be runny.
Add salt, pepper and garlic to taste. Or use any other seasonings you love.
Dump your well-mixed filling into a pie pan or iron skillet. NO, don’t put the pie crust in first unless you’re making a two-crust pot pie. Yummy, I admit, but since the crust has the most calories and fat, I like to use only one. You get the same delicious effect with only the top crust.
If you’re like me and your raw pie crust fell apart while you were slapping it on top, you don’t need to add vent holes. If yours landed perfectly, I hate you and you probably need to vent a little. Do whatever you like with the pie crust edges – fold them under, crimp or whatever.
Pop it in a 350-375 degree oven for about 30 minutes. If you find your crust hasn’t browned enough by that time, turn on your broiler for about five minutes, but don’t walk away from the oven or you might end up with a visit from your local firefighters.
Enjoy!
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