Friday, 15 April 2011

Chicken Pot Pie

One of my favorite comfort foods is chicken pot pie. I love the flaky crust, the warm chicken gravy.. mmmm

This is a really easy to make and aside from the baking doesn't take too long (Especially if you just use a pre-made pie crust).

Pie crusts (top and bottom) either homemade or pre-made - I just used the pre-made pillsbury kind.
2 chicken breasts
2 cups mixed vegetables
2 cups fat free chicken stock
1 pkg chicken gravy mix
A little bit of cornstarch for thickening

Start by boiling the 2 chicken breasts in a pot for 20 minutes (or until cooked through). When they are done, shred them using 2 forks.

Pre-heat oven to 400 F.

Next steam your veggies (or however you like to cook them).

Make your gravy (You can make this however way you like if you have a favorite gravy recipe, but since I wasn't roasting a whole chicken and didn't have drippings to use, I just used a couple cups of chicken stock, a package of chicken gravy mix and some cornstarch). Make the gravy by pouring the chicken stock and gravy mix into a saucepan on the stove and bring it to a boil stirring frequently. Once it reaches a boil let it simmer for about 5 mins stirring every minute or so. Thicken it up a bit by mixing cornstarch with a bit of milk or water in a cup to dissolve it and then add it to your gravy until you've reached your desired thickness.

Prepare your pie plate with your bottom pie crust so you can pour the pot pie filling into it.

In a large bowl combine your shredded chicken and vegetables - pour the gravy mixture overtop. Mix it up a bit and then pour it into your pie crust.

Place your top pie crust overtop of the mixture and seal the edges to the bottom layer. Make four slits in the top of the crust to allow for heat release.

Bake in the oven for about 45 minutes (or until crust is golden brown). After about 20 minutes, cover the edges of the pie crust with tinfoil to prevent it from burning.

Once it's done, pull it out of the oven and let it cool for about 5 - 10 minutes.



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