Thursday, April 5, 2012
chicken pot pie
I've been making my chicken pot pie the same way for years and without a recipe. It just worked the first time so I've been doing the same ever since.
chicken pot pie (makes 2)
2 Marie Callendar's deep dish pie crusts (because I cannot make a good pie crust to save my life!)
2-pack of Pillsbury pie crusts (the unrollable kind)
3 boneless skinless chicken breasts, cooked and shredded (I do this in the crock pot for the best flavor)
1 medium onion, minced
1/2 bag frozen peas and carrots
1 1/2 cans cream of mushroom soup
1/2 cup cream of celery soup
1- 1/4 cups milk
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 tablespoons fresh parsley, chopped
In a large skillet over medium heat, cook onion in a bit of water. When the water evaporates, add a little more until onion is cooked to translucent. Add peas and carrots. Add soups, milk, sage and pepper and cook until bubbly. Add the chicken and parsley and stir until thoroughly combined. Remove from heat.
Pour an equal amount of chicken filling into each deep dish pie crust. Place one unrollable pie crust on top of each chicken pot pie and trim with kitchen shears. Use a fork to press the edges of the crusts together. Use the fork to poke the top of the pie. I usually "poke" the first letter of our last name.
Bake in a 375 degree oven for about an hour.