Tuesday, May 12, 2009

CHICKEN POT PIE

Love at first bite! This was one of the first things I cooked for my husband when we first started dating. In his words..."It was love at first bite!"

On a personal note; my husband wishes to thank Adam for requesting this recipe. I haven't made this for awhile and your request was his benefit. I'm also grateful to you Adam. I had actually never written this recipe down before. I came up with it years ago, and have always made it from memory. I had to pay special attention tonight as I was making it; to note the amounts of all the ingredients. I hope you enjoy!

Sorry these aren't the best pictures. I'm really tired tonight and I just didn't have the energy to play around with them. But they should give you the idea.



CHICKEN POT PIE
(Mindi Original)

1 large or 2 small raw chicken breast cut into bite size pieces*
2 t. olive or veg. oil
2 T. white balsamic vinegar
Salt & Pepper to taste
6 C. boiling water
2 C. diced potato (about 1 large russet potato)
1 C. diced carrot
1 C. diced celery
½ C. diced onion
2 t. salt
½ C. frozen green beans
1 can cream of celery soup
1 ¼ C. chicken broth
1 C. mozzarella cheese
1 box pre-made Pillsbury pie crust (or pie dough for a double crust pie)

1. Heat 2 t. oil in non stick skillet. Add chicken, salt & pepper to taste, and sauté until cooked through. Deglaze the pan with white balsamic vinegar. Remove chicken from heat and put in a large mixing bowl.
2. Add potatoes, carrots, celery, onion & salt to boiling water. Boil until vegetables are al’dente (about 10 minutes). At the very last minute add the frozen green beans. Drain the vegetables and add to chicken.
3. Add soup, chicken broth and cheese to the chicken and vegetables, and mix well. The mixtures should be creamy and the consistency of a stew. If it’s too thick, add a little more chicken broth.
4. Press one pie crust into the bottom of a round casserole dish, or a deep dish pie plate. Pour the stew mixture into the dish and top with the other pie crust. Tuck the edge of the pie crust under the bottom crust and flute edges as desired. Cut slits in the top of the pie for steam ventilation.
5. Bake for 1 hour at 375 degree’s or until crust is cooked and inside contents are bubbling through the slits.


*To make cutting raw chicken a lot easier, try defrosting the chicken only half way. Chicken that is partially frozen is very easy to cut, especially when you want to cut it into thin bite size pieces.

1 comment:

Adam & Cindy said...

Thank you thank you thank you! Perfect timing cause my dad is coming over for dinner thursday night. We'll let you know how it turns out! ~A

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