HEARTY CHICKEN POT PIE (SALLYE)
It may be the tastiest and best chicken pot pie ever; you be the judge.
2 or 3 mediumboneless skinless chicken breasts sauteed in just enough water to cover**
1 mediumwhite onion
2 mediumrusset potatoes
1 pkgfrozen mixed vegetables (12-16 oz size)
1 tspsea salt
1 tspgarlic powder
1 to 2 tspground black pepper
1 can(s)cream of chicken soup
1 can(s)cream of mushroom soup
1 cchicken broth (or water from sauteeing chicken)
1 smallcan evaporated milk
1 to 2 tsppoultry seasoning
1 to 2easy pie dough (recipe link below) ***
1/4 cgood white wine (optional)
How to Make HEARTY CHICKEN POT PIE (SALLYE)
- 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.
** 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 two packages (4 shells). This recipe is generous enough to make two pies if you are using prepackaged pie shells.
- 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 5 minutes
Saute chicken for about 3 minutes on each side in 1/2 cup water or broth and 1/4 cup wine. Remove chicken from water to cutting board, and cut into bite size pieces. Set aside.
NOTE: TO SPEED UP THE PROCESS, YOU CAN DICE PARTIALLY FROZEN CHICKEN BEFORE COOKING
- 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.
- 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
- 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.
- Remove from oven and let set for 5-10 minutes until mixture is thickened.