We’ve been having a cold snap here in my area, with below-freezing temperatures for several days. I wanted to make something hearty and comforting for dinner, so I decided to find a recipe for Chicken Pot Pie.
It was my first attempt, and turned out great, thanks to an easy recipe I found on Pillsbury’s website. This would be a perfect way to use up leftover cooked chicken or turkey, and it uses frozen vegetables, ready-made pie crust, chicken broth–all things I usually keep handy. It doesn’t take long to prep (especially if you already have cooked chicken) and took 35 minutes to bake. I checked it after 15 minutes and put strips of foil around the edges so the crust wouldn’t burn, then put it back for the last 20 minutes. I let it rest for more than 5 minutes, but it was still piping hot. I used a spoon to scoop it into serving bowls, since this type of pie doesn’t come out in perfect, firm little slices. Delicious!
I didn’t have any leftover chicken, so I started by sauteing chicken strips in a little butter, then dicing and shredding it. I also substituted chicken stock for the chicken broth, because I find that stock imparts a much richer flavor. (That’s what I started doing for all of my crockpot recipes, too: any stews or soups that call for water, I substitute the appropriate type of stock instead. The end result is much more flavorful.)
Here’s a photo of the finished product (before cooking, at right, and after, below). The Chicken Pot Pie was absolutely delicious, and best of all, there’s plenty left over for lunch tomorrow!