Restaurant-Style Home-Style Chicken Pot Pie
From moderngirlskitchen 17 years agoIngredients
- 1 sheet pepperidge Farm frozen puff pastry, at room temperature shopping list
- 1 cup frozen baby peas* shopping list
- 1-2 cups frozen carrots* shopping list
- 1 clove garlic, chopped shopping list
- 1/2 small shallot, chopped shopping list
- 1 8 oz can of condensed cream of mushroom soup shopping list
- 2 small-medium boneless, skinless chicken breasts, cubed shopping list
- 1/2 cup sodium-free chicken broth shopping list
- black pepper shopping list
- 3-4 bay leaves shopping list
- 1/2 cup dry white wine shopping list
- 1 tbsp. melted butter shopping list
- 1 large pie dish or 2 mini casserole dishes shopping list
How to make it
- Spray the edges of the pie or casserole dishes with non-stick olive oil spray. Set aside.
- Pre-heat oven to 400F.
- Soften the shallot & garlic in olive oil in a frying pan then add chicken broth and bay leaves.
- Add cubed chicken, cover lavishly with ground black pepper and heat until chicken cubes are cooked through center. Most of the broth will simmer off during this process - that's fine.
- Stir in peas and carrots. *If you are using fresh peas and/or carrots, you will need to steam them first in the microwave until they are just cooked.
- Once peas and carrots are "thawed", add the mushroom soup, stirring until the heat loosens it . Stir in white wine and simmer until the whole mixture is smooth.
- Pour mixture into pie dish or divide evenly among smaller dishes.
- Roll out pastry sheet until it is about 1/8 inch (1/2 cm) thick. If you are using more than one dish, you'll also need to cut it in half or into quarters at this point.
- Gently lay the pastry over the top of the pie dish/dishes, gently crimping the edges.
- Prick one or two small holes in the top of the pie then brush all over with melted butter.
- Bake at 400F for about 30 minutes or until crust is puffy and golden brown.
- Serve on warmed plates with a lovely crisp white wine.
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