Monday, March 29, 2010

Chicken Pot Pie

The chicken I use in this recipe can either be cooked up right before in a skillet or the way I do it is in the crock pot the day before. Or I do a roasted chicken they day before and use the left over chicken. This recipe would be perfect to follow the Cafe Rio Chicken. Just use the left overs for the Pot Pie.


Another Chicken in the crock pot. I stick them all (4-6 breast) in the crock pot and add (1/2) cup of my favorite salad dressing. I usually use 1/4 cup ranch and 1/4 cup Italian but whatever you like most. Add just little water, about 1/4 cup water. Let it cook all day. For dinner that night you have "roasted" chicken, just add some rice and veggies. Then the next day you have your chicken all ready for the pot pie.

Chicken Pot Pie:
little oil
1/2 onion chopped
2 celery sticks sliced
2 carrot sticks sliced
1/4 cup corn
1 can chicken or veggie broth
1 can cream of chicken
2 cups cooked chicken (chopped)
Pepper to taste

Heat oil in a skillet pan and add onions. Let them brown a little (just a few minutes) add celery, carrots, corn, and broth. Let simmer until veggies are just tender. (10-15 minutes) During that time you can make the crust. Then add cream of chicken, cooked chicken, and pepper. Mix. Pour over bottom crust. Put top crust on. Pinch edges. Cut venting slices in the center. Bake at 350 degrees for 25-35 min. or until a little brown. (to make a nice brown on top you can brush with egg white or spray top crust with cooking spray. (I use the cooking spray cause it's easy and it works well)

2 cup flour
4 tsp baking powder
1 tsp ground sage
4 tbsp butter (separate)
1/4 teaspoon salt
2/3 cup milk

Mix all ingredents together. Cut dough in half (half for botton crust, half for top crust) Flour a service and roll out flat.

I hope you enjoy,
Amanda C.

1 comment:

  1. hmmm Amanda that does sound delish. And you are right it would be great for leftover chicken. Can't wait to try it!!