Tuesday, January 15, 2013

Chicken Pot Pie

This is truly a comfort food recipe.  It is delicious and easy, too. 

2 cups chopped chicken
1 can cream of chicken soup
1 can peas and carrots
2 cans mixed vegetables

Topping Ingredients:

1 cup self-rising flour
1 stick butter, melted
1 cup milk
  • Gather all your ingredients because if you don't do that first, you might find yourself in the middle of preparing and realize, "Oh gosh, I'm out of..." and that is just so frustrating.
  • Spray a casserole dish with non-stick vegetable spray.  I'm using my Pampered Chef Deep Covered Baker but just because it is a good size for this and the crust comes out a nice thickness.  You can use any 9" x 13" baking dish.
  • Drain the liquid into a bowl, pour in your vegetables into the casserole dish, and give them a little stir to mix them together.
  • Since I was using canned chicken chunks, I drained the juices out into the liquid bowl and dumped the chicken into another.  (I have used left-over chicken and that meant I had to add a half-cup or so of chicken broth.)
  • With a fork, break the large chunks up till it is almost like shredded chicken and blend this into the veggies.
  • Blend together the liquids from the veggies and the chicken with the can of soup because that makes the liquid ingredients a nice consistency and so much easier to stir in than that gloppy, clumpy blob of cream soup.

  • Pour the blended liquid mixture over the chicken and veggies and stir it up till it looks like a calico quilt.
Now it is time to make the topping - better known as that rich, buttery crust!

  • Melt a stick of butter.

  • Add a cup of milk and stir.
  • Add a cup of sifted flour.  I know that pile of flour looks like it wasn't sifted but it was... OK. OK.  I did just dump it into the bowl but it still will turn out just fine... trust me.  Stir all that together to make a creamy batter.
  • Pour that batter on top of your casserole, place it into a 350 degree oven, and bake for sixty to ninety minutes or until the topping turns a golden brown.
  • Let set for a few minutes or you will burn your mouth when you dig in!

  • Doesn't that just look like a golden picture of bubbling wonderfulness?  I hate this isn't one of those scratch-and-sniff blogs because that dish is smelling like a warm cuddle on a cold, shivery day!

  • Scoop some out onto a purty Blue Willow plate and set that on a red gingham placemat and it will be a feast before it even hits yore belly - before it even touches yore tongue.  Whew!  That is some kind of wonderfulness!

This is one of those one-dish meals that is so buttery and delicious that it is hard to just eat a little bit on a cold day.  I have substituted ground beef or ham for the chicken and had that as the base for the pot pie and they were equally delicious. I've also substituted the cream of chicken soup with cream of celery or mushroom with success.

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