Sunday, February 3, 2008

Poor Chicken

I feel slightly bad for the chicken. They aren't particularly smart birds, however, they are mighty tasty. In my case, the chicken makes an excellent pot pie. Still on a roll from last weekend's meat pie, I decided to make a chicken pot pie.

This is a budget conscious recipe. I got the pie crusts on sale for $.99 for two. If you are even on more of a budget, you can make your own crust using butter, flour and ice water. Frozen vegetables, or even fresh are inexpensive, and the canned soup is a pantry staple that most people have. You don't need to use the best cut of chicken. If you have leftovers from a roasted chicken, you could certainly use that. In my house, we have a bag of frozen chicken breasts from Costco. We always have them on hand, and they are pretty cheap.

I didn't follow a recipe for this pie. If you know my cooking style, that is a pretty big surprise! I am not the type of person that can just "whip something up". The measurements below are estimates. Unlike most of the women in my family who can make a gourmet meal out of baking soda, a banana and leftover ground beef. Seriously, it's an art and I don't have the gift.

This was a really really good pie! My husband was surprised that it was done from scratch. It seriously tastes like one of the premium frozen pot pies. Enjoy, and try not to think about the poor chicken that was sacrificed to make this delicious dish.

Chicken Pot Pie
by Pachey

Pan grill 2 boneless skinless chicken breasts (or the equivalent of about 2 cups of chicken) using any type of spices that you prefer. I used thyme, onion powder, salt and pepper.

Mix one can of cream of chicken soup (or cream of celery, mushroom, whatever you have on hand) with about 1/4 to 1/2 cup milk. Once combined, add seasonings. I again used thyme, onion powder, salt and pepper.

Cube the chicken into bite sized pieces. Combine with vegetables (about 3 cups of mixed vegetables). I used stew vegetables, which are more hearty and are a mix of carrots, celery, potatoes and onions. Mix with the creamed soup mixture until combined.

Roll out the bottom crust and place in a pie pan. Pour the chicken/veggie/soup mixture into the pan. Cover with the top crust.

Bake for 25-30 minutes at 350 degrees.