I hope everyone is staying warm on this Tuesday. Goodness, I cannot get over just how cold it’s gotten here in the south. I’m definitely not complaining, I actually love it! Anything that will delay the onslaught of mosquitoes is fine by me 🙂 I know many of my friends, however, are longing for spring and warmer temps. They’re tired of having cold noses, stinging cheeks, and their teeth chattering all the time. But hopefully today’s recipe will warm you back up in no time!
In all honesty, I’ve always been intimidated to make a chicken pot pie. Well, perhaps not as intimidated by it as say yeast breads…I’m thinking of my Mom and hearing her words “but it’s so easy now!” My response:
Alrighty, I never attempted to make a pot pie because I don’t have good luck with doughs. I’ll just be honest, the dough usually comes out over worked, too thin or thick, over baked or under baked…I know practice makes perfect. The more I make doughs the better I’ll get, but this recipe is pretty much fool proof and there’s rolling out and worrying about getting the right thickness. If you’re in another country and cannot find the following ingredients forgive me. Now that I’ve gotten over my initial fear of making this dish I do plan on making it from scratch. Bear with me 🙂
Chicken Pot Pie
Yields 1 9×13 pan
Prep Time: 10-15 minutes
Bake Time: 20-22 minutes
Total: 30-37 minutes
3 cans Pillsbury Crescent Dough(with seams is what I used)
2 tblsp butter
1 medium onion, chopped
3-4 medium carrots, peeled and sliced thin
salt and pepper to taste
1 tblsp dried minced garlic
1 pound chicken, cooked and diced**
1 can Le Seur peas, drained
2 cans cream of chicken and mushroom soup
1 1/2 cups milk
1 cup shredded cheese(cheddar is what I used)
Preheat oven to 350*F(176*C).
Prep 9×13 baking pan with a little nonstick spray or butter. You could also use Reynolds Release Foil to line the pan. Pop each can of crescent dough and use about 1 1/2 cans for the bottom and sides. Pressing it together to close up the seams and evening out any thin spots. Set aside.
In a medium pan over medium heat melt butter and add onions and carrots. Season with salt and pepper, letting them cook till tender. Add in dried minced garlic, diced chicken and cook until garlic is softened, chicken is heated through. Pour in drained peas, stirring carefully so as not to mash the peas.
Combine soup and milk and add in to the pan. Fold in shredded cheese carefully. Mixture will be hot, slowly pour into prepared pan smoothing it out evenly. Lay the remaining dough(1 1/2 cans) and press the edges together to seal. No need to worry about the seams, they will act as vents.
Bake for 20-22 minutes or until golden brown on top. Let cool for 10 minutes before serving.
NOK’s Recipe Tips
- The chicken I used for this recipe was Tyson’s Grilled Chicken Strips. I guesstimated that I had about a pound of chicken. You can certainly add more if you like or use another brand that you prefer. You can boil chicken for this and chop it up, or use leftover rotisserie chicken if you have it. That would certainly add another layer of yummy flavor!!
- Turkey may be substituted for chicken.
- The brand of peas used in the recipe are an old family favorite. They are smaller and a tad sweeter, but you may you use any brand you prefer. Just be sure to drain them well.
- I used two cans of the same soup, you can use a cream of chicken and mushroom with a can of cream of broccoli. If you have one can of cream of mushroom soup and nothing else, add it to a package of country gravy mix(with 2 cups of milk) and pour into the pot. This would eliminate the need for the 1 1/2 cups of milk in the original recipe.
- If the filling is too thick after you add in the cheese, add little extra milk to thin it out. Be careful, you’re not wanting to make this into soup, although that would be yummy too! A deconstructed chicken pot pie soup with crescent rolls on the side…I’m fairly certain someone has already done that 😉
- Potatoes may be added as well, just be sure to cook them till they are tender and be careful when adding them into the mix. You’ll want to keep them roughly the same size as the rest of the vegetables. Somewhere close to diced or a tad bigger.
And there you have it! A semi-homemade chicken pot pie and this can be served with salad on the side. Or served alone, which is how we ate it. It’s a filling dish and quite tasty(but I know with a homemade dough it’s going to be even better)!