Homestyle Chicken Pot Pie
From way2nrml 16 years ago
- 25 minutes to make
- Serves 4
This recipe comes from my 100 Best Chicken Recipes cook book. My family loves this one. When my husband hears that it is on the menu, he gets that "kid in a candy store" look on his face. I hope that you enjoy it as much as we do.
Ingredients
- 2 Tbs. butter or margarine, divided shopping list
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces shopping list
- 1/2 tsp. salt shopping list
- 1/2 tsp. dried thyme shopping list
- 1/4 tsp. black pepper shopping list
- 1 (16 oz) package frozen mixed vegetables, such as potatoes, peas, and carrots, thawed and drained shopping list
- 1 (10 3/4 oz) can condensed cream of chicken soup, undiluted shopping list
- 1/3 C. dry white wine or milk shopping list
- 1 refrigerated pie crust (1/2 of 15-oz. package), at room temp. shopping list
- Note: I use full fat cream of chicken soup and whole milk with this recipe. I have tried it other ways to make it a little more figure friendly, but the sauce doesn't set up as well when you use other combinations. shopping list
How to make it
- Preheat oven to 425 degrees F. Melt 1 Tb. butter in medium broilerproof skillet over medium-high heat. Add chicken; sprinkle with salt, thyme, and pepper. Cook 1 minute, stirring frequently.
- Reduce heat to medium-low. Stir in vegetables, soup and milk; simmer for 5 minutes.
- While soup mixture is simmering, unwrap pie crust. Using small cookie cutters (or a table knife and your own skill) make 4 decorative cut-outs from pastry to allow steam to escape.
- Remove chicken mixture from heat; top with pie crust. Melt remaining butter and brush pie crust with 2 tsp. of butter. Arrange cut-outs attractively (their words, not mine) over crust, and brush cut-outs with remaining butter to make them stick. Bake 12 minutes.
- Turn oven to broil; broil 4-5 inches from heat source for 2 minutes or until crust is golden brown and chicken mixture is bubbly. *** Do Not walk away from the kitchen at this point or your pie crust will burn.
- Note: Let the pot pie rest for 5-10 minutes to allow the mixture to set and make for easier serving.
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" It was excellent "