Tuesday, January 16, 2007

I am so proud of myself!


Cooking used to intimidate me. I often find myself reverting back to the "comfort zone" when it comes to meal planning. "Just use the old stand-bys" is my motto.

But I decided to break out of the box and make something new. So I made a hearty chicken pot pie. No, the crust is not homemade (*gasp!*), but it was really yummy and the kids even liked it. I am posting the recipe, just in case you dare to add something new to your meal repertoire! It was quick and easy and a real crowd pleaser.


Hearty Chicken Pot Pie


1 can (10 3/4 oz.) condensed chicken broth

1 3/4 c. water, divided

4 medium carrots, thinly sliced (about 1 1/2 cups)

3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)

2 tbsp. olive oil

2 cups quartered medium mushrooms

(*Note: I don't like mushrooms, so I substituted celery and extra carrots and potatoes to make up the two cups)

1 medium onion, coarsely chopped

1 c. frozen peas

1/3 c. all-purpose flour

1 refrigerated unbaked pie crust (for 9-inch pie)

2 1/2 cups chopped cooked chicken (I used canned chicken for ease)


Combine broth, 1 c. water, carrots, and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes. Preheat oven to 425. Heat oil in a skillet over medium heat. Add mushrooms and onion. Saute until softened, about five minutes. Stir into broth mixture and add peas. Whisk remaining 1/3 cup flour into the flour until smooth (in separate bowl). Whisk into vegetable mixture. Increase heat to medium-high; bring to a boil. Add salt and pepper to taste (I also added some parsely, marjoram, and a little garlic salt and pepper to add flavor). Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1 inch larger than the top of the pie dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from the center with a cookie cutter. Bake until filling is bubbly and crust is browned, about 20 minutes.

(I also lined the pie plate with the other half of the piecrust, since it came with two in the box. I like pot pies to have crust on the bottom and top.)


ENJOY!!!

4 comments:

Glass Half Full said...

Go, Betty Crocker, go!!!!

Robin said...

I love Chicken Pot Pie!! I love to cook and my husband loves to eat. Works well for us! :)

Adventures In Babywearing said...

Looks beautiful!!

Peanut Butter and Jelly Boats said...

Looks delicious! Congrats on not giving in to the old stand-bys!