Chicken Pot Pies
Chicken pot pie is one of my favorite winter comfort meals, and I love finding new recipes and new ways to re-create a pot pie. This recipe makes individual pot pies in ramekins…but I got lazy and did them in bowls with the crust on the side (I like to crumble). Definitely as easy recipe, and you can be pretty liberal with the veggies. We used fresh carrots, celery, and green beans in place of mushrooms and frozen vegetables and it turned out great! (And doesn’t this photo totally look like a Hidden Mickey? Yeah, the Disneyphile in me is a total nerd!)
Chicken Pot Pies
Recipe courtesy Cooking Light
1/2 (15-ounce) package refrigerated pie dough
1/8 teaspoon salt
2 tablespoons flour
1 teaspoon sage
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces boneless skinless chicken breast halves tenders, cut into bite-sized pieces
1 1/4 cups water
1 1/2 cups frozen mixed vegetables
1 cup mushrooms, quartered
1 10.75-ounce can condensed, reduced-fat, reduced-sodium cream of chicken soup
1. Preheat oven to 425.
2. Cut 3 4-inch circles out of pie dough; discard remaining dough. Place circles on baking sheet. Lightly coat dough with cooking spray, and sprinkle evenly with 1/8 t. salt. Pierce tops with fork. Bake 12 minutes or until golden.
3. Combine flour, sage, 1/4 t. salt, and pepper in ziplock bag; add chicken. Seal bag and shake to coat. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken mixture to pan; cook 5 minutes, browning on all sides. Stir in water, scraping pan to loosen browned bits. Stir in veggies and soup; bring to boil. Reduce heat, cook 10 minutes. Spoon 1 cup mixture into each of 3 1-cup ramekins or bowls; top each with 1 pie crust.
~ by spontaneoustruth on March 2, 2010.