Monday, January 16, 2012

Chicken Pot Pie

In case you were unaware, I have an internet addiction. I spend lots of time everyday reading about more or less random stuff. But I always make sure to have time to check out recipes. So recently I found a recipe for individual pies on Our Best Bites, and thought, "HOLY COW I won't have to share my crust with anyone!!" And then I realized that was a selfish thought, but I still wouldn't have to share! And then I realized that the only difference between pie and chicken pot pie is the filling.

This recipe is easy but a little time-consuming.  I cooked the chicken ahead of time and made way too much!  But that was good for sandwiches later on.  Then I had two different pans going at the same time for the onion and taters.  But once all the pieces are made, it goes very quickly.   Be aware that this recipe makes a lot of pie! And there is always leftover filling.

Here is what I needed:

  • 2 unbaked pie crusts
  • 1 lb. chicken (cooked and pulled into bite-sized pieces)
  • 1 bag (12-16oz) thawed veggies
  • 1 onion - minced
  • 5 small potatoes
  • 2 cans cream of chicken soup
  • salt & pepper to taste
Here is what I did:
  1.  I boil chicken every Sunday to have in my salad at lunch. So I boiled an extra few boobs this week to account for this recipe, and that Matt likes to eat my chicken. When I boil it, I add whatever spices I want into the water (in almost heaping quantities). Matt loves Old Bay. I love cumin and paprika.
  2. preheat the oven to 400
  3. Boil the potatoes & cut into chewable pieces 
  4. saute the onion in a little butter
  5. Mix chicken, onion, potatoes, veggies, and soup together in a bowl.  Season the mixture now with salt and pepper and whatever else you like.  I like cumin.
  6. ***If you are making ONE PIE - put one pie crust in a pie dish, fill, and cover with the other crust.  Crimp edges and cut vents.
  7. ***If you are making individual pies, fill your bowls and cover with pie crust.  Still crimp the edges and cut vents.
  8. Bake for 40-45 minutes, until the crusts are golden brown
  9. Let them sit for 5-10 minutes before eating. 
Side Note: I have a confession to make. I didn't bake all the pies I made. I put some in the freezer. Since I made individual pies, I only cooked the ones I needed. They are all in glassware - some in Mason jars, others in Pyrex bowls. So I wrapped them up and froze them. Now when we want a dinner that is ready to go, I made a frozen meal. Just start with step 8. I did all the other steps already.

And really. Sometime I will start taking pictures while I cook. I had every intention of doing so when making these, but my camera was upstairs and I was rushing.

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