Wednesday, March 5, 2014

Quick and Easy Chicken Pot Pie Recipe

quick and easy chicken pot pie recipe
Chicken Pot Pie
quick and easy chicken pot pie recipe

Quick and Easy Chicken Pot Pie Recipe
Recipe Type: Main Dish
This chicken pot pie recipe is so quick and easy to make. By using the pillsbury pie crust, all you have to do is unroll the crust and place it where it needs to go. If you're short on time or just plain out lazy, you can use a rotisserie chicken. I usually just cook some chicken in a pot of water and then throw it in my kitchenaid mixer. I use the same attachment that I use for cookies. I turn it on and before I know it, my chicken is shredded. It is quick and effortless. I love it.

Preparation Time: 10m
Cooking Time: 35m
Total Time: 45m

2 boneless skinless chicken breast boiled and shredded
1 box Pillsbury Pie Crust (this is found by the crescents and biscuits)
1/3 cup butter
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth
1 can cream of mushroom soup
1/2 cup milk
2 cups frozen mixed vegetables (i used the carrot, corn, green bean and peas blend, but you can use whatever vegetable blend you like.
1/2 of a large onion, chopped

Preheat oven to 425 degrees. Let pie crust come to room temp.

In a large pot, melt butter and saute union until soft and tender. Add milk, chicken broth, and salt and pepper. Add flour and cream of mushroom soup. Stir. Let cook until thick and bubbly. Add shredded chicken and vegetables. Stir. Remove pot from heat.

Lay out pie dough in pie dish. Add filling leaving 1 inch at the top. Cover with other pie dough. Press edge together so there are no holes. Bake for 35 minutes. Remove and let cool for 10 minutes.

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