Homestyle Chicken Pot Pie
2 Tbsp butter or margarine, divided
1 lb of boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp pepper
1 pkg (16 oz) frozen mixed vegetables, such as potatoes, peas, and carrots thawed and drained
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1/3 C milk
2 refrigerated pie crusts at room temp
1. Preheat oven to 425 degrees. Melt 1 tbsp of butter in medium broiler proof skillet over medium-high heat. Add chicken' sprinkle with salt, thyme, and pepper. Cook 1 minute, stirring frequently.
2. Reduce heat to medium-low heat. Stir in vegetables, soup and milk; simmer about 5 minutes.
3. While soup mixture is simmering, unwrap pie crust. Place one in the bottom of a 9 inch pie tin. Using small cookie cutters, make 4 decorative cutouts from pastry to allow steam to escape.
4. Remove chicken mixture from heat and place in pie tin. Top with the decorative pie crust. Melt remaining butter and brush on pie crust. Arrange cut outs attractively over crust, if desired. Brush cutouts with remaining butter.
5. Bake 12 minutes. Turn oven to broil; broil 4 to 5 minutes or until crust is golden brown and chicken mixtures is bubbly.
I made this tonight and it was really, really good. The changes to the recipe I made, to fit my picky family, were instead of frozen veggies I made my own. I used 2 potatoes, peeled and diced. Added approximately 3/4 C of frozen corn and 3/4 C of green beans. I even added a handful of the dehydrated carrots that Jer was able to pick out. I just cooked it longer than 5 minutes in the skillet and for 20 minutes in the oven to make sure the potatoes were cooked all the way. Next time, I will probably add another can of soup and 2/3 C of milk instead. It was a little dry, but it was still way yummy. I even made my own pie crust since I couldn't get to the store. This is one that will definitely make it in the rotation of dinners.
2 Tbsp butter or margarine, divided
1 lb of boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp pepper
1 pkg (16 oz) frozen mixed vegetables, such as potatoes, peas, and carrots thawed and drained
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1/3 C milk
2 refrigerated pie crusts at room temp
1. Preheat oven to 425 degrees. Melt 1 tbsp of butter in medium broiler proof skillet over medium-high heat. Add chicken' sprinkle with salt, thyme, and pepper. Cook 1 minute, stirring frequently.
2. Reduce heat to medium-low heat. Stir in vegetables, soup and milk; simmer about 5 minutes.
3. While soup mixture is simmering, unwrap pie crust. Place one in the bottom of a 9 inch pie tin. Using small cookie cutters, make 4 decorative cutouts from pastry to allow steam to escape.
4. Remove chicken mixture from heat and place in pie tin. Top with the decorative pie crust. Melt remaining butter and brush on pie crust. Arrange cut outs attractively over crust, if desired. Brush cutouts with remaining butter.
5. Bake 12 minutes. Turn oven to broil; broil 4 to 5 minutes or until crust is golden brown and chicken mixtures is bubbly.
I made this tonight and it was really, really good. The changes to the recipe I made, to fit my picky family, were instead of frozen veggies I made my own. I used 2 potatoes, peeled and diced. Added approximately 3/4 C of frozen corn and 3/4 C of green beans. I even added a handful of the dehydrated carrots that Jer was able to pick out. I just cooked it longer than 5 minutes in the skillet and for 20 minutes in the oven to make sure the potatoes were cooked all the way. Next time, I will probably add another can of soup and 2/3 C of milk instead. It was a little dry, but it was still way yummy. I even made my own pie crust since I couldn't get to the store. This is one that will definitely make it in the rotation of dinners.
