Sunday, September 18, 2011

Chicken Pot Pie

While looking through the October 2011 Food Network Magazine, I spotted a delicious meal that was perfect for the overcast, rainy day. The chicken pot pie featured required many steps, and as many others might experience, I tend to loose energy when the sun doesn't shine. I decided that I couldn't muster up the almost 3 hours it would take to make this meal, so into the freezer and pantry I went. I found frozen mixed veggies, Pillsbury crescent rolls and a chicken breast, and in the pantry found chicken broth, evaporated milk and flour. Perfect! Here's my recipe.

Recipe Makes 2-3 servings in a 5'x5' ceramic dish

Heat oven to 350˙.

Boil 1 cup of chicken broth with 1 (defrosted) chicken breast until cooked through. Remove chicken, allow to cool then shred or cut into small pieces. Add 1-1 1/2 cups mixed veggies, pinch of salt and pepper and 2 Tablespoons fresh chopped parsley and 2 Tablespoons fresh chopped oregano*. Allow veggies to thaw and cook, about 3 minutes. Add chicken, about a 1/2 cup evaporated milk (or whole, 2%, etc.) and about a 1/4 cup dry white wine (i.e. Chardonnay). Bring to a boil then add 2-3 Tablespoons Flour. Simmer until it thickens, stirring regularly as so not to allow clumping. The consistency should be like a thick potato soup. If too thick add a dash of water. If too thin add a bit more flour. You want to avoid clumps and bumps.

Grease pan. Roll out crescent dough and lay enough to fill the bottom and sides of the dish. Spoon in filling until it reaches the top. Cover with more crescent dough to reach the edges. Cut excess off if necessary but leave enough to pinch the bottom and top dough together, like a pie. Bake 20 minutes, or until brown on top. Enjoy by yourself or with a loved one!

* Veggies, parsley, oregano, salt and pepper can be increased or decreased depending on your palate.

*©ApronStringstoDiamondRings All Rights Reserved 

No comments:

Post a Comment