Valerie's Chicken Pot Pie, from Woman's Day Mag.
"This chicken pot pie is so easy to make. I include it in my "three meals in thirty minutes" lesson. Get chicken on sale and cook several cups in advance. Shred and freeze in plastic freezer bags with 2 Cups per bag. Then you have the only time-consuming ingredient already cooked! Everyone who tries this dish loves it! The French herbs give it a lovely flavor that sets it apart."
photo by Chef shapeweaver
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 6
ingredients
-
Filling
- 473.18 ml chicken meat, cooked and chunked or shredded
- 304.75 g can condensed cream of chicken with herbs soup
- 283.49 g box frozen mixed vegetables, thawed
- 1 medium potato, diced. (or more if you like)
- 118.29 ml milk
- 59.14 ml chopped fresh parsley
- 9.85 ml herbes de provence
- 2.46 ml salt
- 2.46 ml fresh ground black pepper
- 425.24 g box refrigerated ready-to-use pie crusts
directions
- Heat oven to 425°F
- Boil vegetables in a small sauce pan for about 10 minutes.
- Whisk together soup, milk, herbs, salt and pepper.
- Drain liquid from vegetables. Gently stir vegetables and chicken in to the soup and milk mixture.
- Line a 9-in. pie plate with 1 crust.
- Add filling.
- Top with other crust; fold edges under and crimp. Cut slits in top to vent.
- Bake 25 to 30 minutes until pastry is golden and filling is hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Before giving my review on this, I have to say I'm pleased to be the first one to rate this recipe. This was made on 3/29/09 for mine and SO's dinner.Since I used a home made pie crust instead of the ready-to-use, it took me a bit longer to make. For the veggies, I used some leftovers that had previously been frozen. When this is made again I think the amount of herbes de provence will be cut back to just 1/2 tablespoon, the full amount to us seemed a bit over powering. And I'm going to omit the milk, since the pot pie was a little on the runny side. But other than that, we found that this was a very good dish. This will be made again. Thanks for posting and, "Keep Smiling :)"
RECIPE SUBMITTED BY
<p>I'm a stay at home mother of three. 7th, 8th & 11th grade. I left my corporate career 4 years ago and have LOVED being a full time homemaker. In 2004 I finished formal training in Massage Therapy and became licensed. I now have my own MT practice, which I work part-time. I founded The Lindsey Group which is comprised of other independent therapists in my area. We share office space which makes it possible for all of us to be self-employed without financial burdon of monthly office lease. My favorite things to do are cooking and gardening. Healthy diet habits are my passion and many of my recipes are in that category. But I collect and use a lot of long time favorites from my family and my church too. My family's favorites are Caribbean Chicken with Pineapple Salsa, Mexican Lasagna, and Chicken Pot Pie. When soccer keeps me from the kitchen, my family loves it when I mix up Rice and Beans Burritos, wrap them in foil and stowe them in a cooler (no ice). We enjoy them at the soccer games. Our family favorite comfort food is Saulisbury Steak, mashed potatoes and green beans (not quite in the healthy category). That's a Southern meal in anyone's book! For good nutrition, I supplement with Pure Liquid Herbs. If you have any questions about how nutritional herbs can improve your health, I'll be glad to answer you. Just send me a Zaar note. <br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
