CHICKEN POT PIE (SALLYE)

sallye bates

By
@grandedame

This is a recipe I have been making for years, and it just keeps getting tastier and tastier. A great one dish meal for those cool evenings.


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Comments:

Serves:

yield 4 to 6 generous servings

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 or 3 medium
boneless skinless chicken breasts sauteed in just enough water to cover**
2
ribs celery
1 medium
white onion
2 medium
russet potatoes
1 pkg
frozen mixed vegetables (12-16 oz size)
1 tsp
sea salt
1 tsp
garlic powder
1 to 2 tsp
ground black pepper
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1 c
chicken broth (or water from sauteeing chicken)
1 small
can evaporated milk
1 to 2 tsp
poultry seasoning
1 to 2
easy pie dough (recipe link below) ***
1/4 c
good white wine (optional)

Directions Step-By-Step

1
NOTE: To make this dish, I use a 9" square x 3" deep Corningware casserole dish. It is the perfect size to make one large pie.
2
ALTERNATES:
** You can substitute rotisserie chicken with skin and bones removed and cut into bite size pieces
***NOTE: You can substitute store bought frozen deep dish pie shells but you will have to buy more than 2. This recipe is generous enough to make two pies if you are using prepackaged pie shells.
3
Preheat oven to 350º to 375º...

Clean and cut celery ribs into 1-2" lengths
Peel and quarter onion
Place celery and onion in food processor and pulse until diced.

Cut potatoes into bite size cubes and place in microwave safe bowl. Add onions and celery to potatoes.

Put 2 tablespoons water in bowl, cover with paper towel and microwave for 3 minutes

Saute chicken for about 3 minutes on each side in 1/2 cup water and 1/4 wine, then cut into bite size pieces. remove from water and set aside.

NOTE: TO SPEED UP THE PROCESS, YOU CAN DICE PARTIALLY FROZEN CHICKEN BEFORE COOKING
4
Place both soups. milk, poultry seasoning and broth (or water) in medium heavy saucepan and cook over medium heat just until a smooth texture

Add potato, onion & celery mixture, salt, pepper, garlic powder and mixed vegetables to soup; stir together until well mixed.

Remove from heat.
5
Prepare pie dough according to directions (recipe link below) or use thawed store bought crusts.
Place one crust into 9" x 9" baking dish and gently press crust on the bottom and up the sides of dish and set aside

Set other crust aside for placing on top of pie
6
Add chicken to the baking dish and spread out evenly.

Pour soup and vegetable mixture into baking dish over chicken.

Place remaining crust over top and gently stretch until mixture is completely covered. Pinch the top crust down onto the baking dish.

Cut 4 slits in crust to allow steam to escape.

Place in oven and bake for 35-45 minutes until bubbly and crust is golden brown.
7
Remove from oven and let set for 5-10 minutes until mixture is thickened.

About this Recipe

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy