Renae Johnson

posted Aug 15, 2009, 7:09 PM by Natalie Duvall
Renae Johnson's Tasty Chicken Vegetable Pot Pie
I found this originally on AllRecipes.com, and me being me, had to modify the original recipe to make it “my own.” It ended up being quite tasty—and filling—with a ton of leftovers.

Ingredients:

1 medium potato, peeled and cubed
1 small onion, finely chopped
1 cup of carrots, sliced (I actually use a couple of handfuls of the pre-packaged carrot strips, but to each their own)
1 cup of chicken broth (you can use water, but the broth makes it better, IMO)
1 cup frozen peas, thawed (I accidentally used the entire 16 oz bag, and it turned out quite yummy)
1 cup cubed, cooked chicken
1 can Cream of Mushroom soup (undiluted)
1 can Cream of Chicken soup (undiluted)
1 can Cream of Celery soup (undiluted)
2 pre-made pie crusts (although, I guess if you’re feeling like Julia Child, you can always make the pie crusts yourself)
Optional: Poultry seasoning, mushrooms, broccoli, celery stalk

Directions:

First, preheat your oven to 350 degrees. That’s a pretty important step.

Next, combine the cubed potato, chopped onion, carrots, and chicken broth in a saucepan. (If you use celery, add it to this mixture.) At least, that’s what the original recipe told me to put it in. I ended up having to transfer everything to a Dutch oven (heads out of gutter!), so you might want to start off with a really big pot.

At any rate, you bring all that to a boil, letting it cook for 10 minutes or until the veggies are tender. If you want, you can add some seasonings into this mixture, just to add some flavor to the veggies. I used poultry seasoning, a little bit of garlic salt, pepper, salt, a teensy bit of basil, and a couple of twists of the peppercorn grinder (if you’ve never used any of McCormick’s seasoning grinders, I highly suggest them). Once the veggies are tender, drain the broth off.

This part is where the big pot came into play. You have your veggies, now you get to add your other stuff. Throw in the peas, all of the soups, the chicken, and whatever else you want to toss in there (like the mushrooms or frozen broccoli, etc.). I added a little bit more poultry seasoning, a dash or two of salt and pepper, and mixed it all up. Let it simmer for a few minutes. Taste (that part’s always important). If you think it’s missing something, experiment a little bit and add whatever you think would taste good (although, if you’re thinking chili power might be just the ticket, maybe you should just forego the experimentation…just a suggestion). Taste again. And taste again if you want to—it’s one of the privileges of being the cook!

While the “inside” of the pot pie is simmering, grease the bottom of a large piece of glass bakeware. If you have a Pyrex deep casserole dish, or a large glass bowl that’s oven safe, you’re in good shape. I just used cooking spray to grease it, and since I used a large glass bowl, I simply sprayed the entire thing down (on the inside—not the outside—but hopefully you knew that already). Take one of the pie crusts—which need to be slightly thawed for this part so that they’re flexible—and line the bottom of your dish with it. Pour in the soup, veggie and chicken mixture. Take the other pie crust, and place it over the top of the mixture. Seal the edges as best you can, cut slits in it, and spray a little bit of cooking spray on it (or brush melted butter over it if you don’t happen to have butter-flavored cooking spray). Put it in the oven, and bake for an hour or until the crust is golden brown. Let cool for a few minutes, then serve. Warning: This is very filling, so if your eyes are bigger than your stomach you might have a lot left in your bowl/on your plate.

Of course, this can be modified however you want to. If you don’t like peas, use broccoli instead. Use different soups, or more or less soups. This seems to be one of those recipes that leaves a lot of room for experimentation, which is great. Using pre-seasoned chicken seems to work well (I had some left over from another night that I’d already cooked and then frozen, but you could buy a pre-cooked rotisserie chicken or season your chicken however you like and cook it yourself), as it adds a little more flavor. I’m even wondering how a chicken mushroom pot pie would taste following this recipe and just omitting some of the other stuff and adding more mushrooms. So have fun with it, and enjoy!

 Renae Johnson is a Facebook friend, grad school chum and writer galore!  She's a treat to talk to, and her writing is equally treating.  You can learn more about her full-figured sexy romances at http://www.renaejohnson.net/.
 
 
 
 
 
 
 
 
 
 
 
 
Come back Tuesday for Matt Duvall's Poor Man's Shepherd's Pie!
Comments