Monday, January 28, 2013

Chicken pot pie

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As with all my recipes, measurements and ingredients are approximate.  Use what you have and what you like--swap onions for potatoes, use a mixed veggie bag, swap the condensed soup for the substitution on Pinterest, etc.

4-5 baby white potatoes (~2 cups when cut up into bite-sized pieces)
1 cup frozen corn
1 cup frozen peas & carrots
1 can condensed cream of chicken soup
1/2 tsp Mrs. Dash
1/2 tsp tarragon
1 tsp pepper
~ 1 lb chicken breasts or breast tenderloins
1 package of refrigerated pie crusts (2 in package)
1 tbsp butter, optional

1. Begin by removing pie crusts from refrigerator to come to room temp.
2. Cut up potatoes into bite-sized pieces and place in glass microwave-safe dish with lid with a small amount of water (~1/4-1/3 cup).
3. Microwave potatoes covered on high for 5-6 minutes or until softened.
4. While potatoes are microwaving, add a tablespoon of oil to a pan and heat on low to medium heat.
5. Using kitchen scissors, cut chicken into bite-sized pieces and set aside to add all cut pieces at once to the hot pan.
6. While chicken is cooking, combine frozen corn and peas & carrots in a medium mixing bowl.  Add Mrs. Dash, tarragon, pepper, and cream of chicken soup.  Mix well.
7. Add additional seasoning, such as salt, to chicken while cooking as desired.
8. When potatoes have softened, add to mixture in bowl along with water.
9. When chicken is cooked, add chicken to mixture and mix well to combine and evenly distribute.
10. Place bottom pie crust into a pie dish.
11. Fill crust with mixture and top with a few dots of butter, if desired, then add the top crust, crimping edge with fork or other technique.  Cut 3 venting slits into the center of the pie.
12. Bake at 425 for 30-40 minutes.  Use foil to cover crust edges during last 15-20 minutes to prevent over-browning.

*To make the "Smiley Face Pie" pictured, simply use crust trimmings from top crust to form eyes and mouth.  Place features taking into account "ears" made by handles of dish.


  1. Looks delish!! I made one when Auntie P was visiting last week. Turned out great even though no canned anything (sodium), no potatoes (carbs), and whole wheat biscuit crust and LOTS of veggies.
    (Ellie Krieger's recipe from Food Network.)
    Cardiac rehab is definitely influencing out menus these days.

    1. Yes, I used to buy the low-sodium Campbells, but Brice shopped for me and couldn't find it. I plan on getting around to mixing up the "cream of ___" substitute that's all over now, but it hasn't happened yet. Maybe next week. I found that meal wasn't holding over my carb-hungry recipient so that's why I added the potatoes this time around and it turned out to be a good move. I'm still working on garnering enthusiasm on the team for a switch to all whole grains :-)


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