Tuesday, October 11, 2016

Rustic Chicken Pot Pie

I am so excited! It's finally Fall! Well, technically, it's Fall, but it IS Alabama, so we're still in the low 90's by afternoon. But the mornings are getting cooler, and it's pleasant after dark. I'll take it!

I love this time of year for lots of reasons, but near the top of the list is comforting soups and casseroles. Today I'm sharing a recipe that's kind of in the middle...my rustic chicken pot pie.


Missy's Rustic Chicken Pot Pies
serves 4

2 large boneless chicken breasts, cut into bite-sized pieces
1 medium onion, diced
1 celery stalk, diced
1 large carrot, diced
1 ear of fresh corn, kernels removed
1/2 cup frozen green peas
1 can cream of chicken soup
1 "can" of milk
salt and pepper to taste
garlic powder to taste
red pepper flakes to taste
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
2 cloves freshly chopped garlic
6 tablespoons butter, divided
EVOO
2 tablespoons flour
puff pastry or refrigerated pie crusts


Dice all your veggies and set aside.


Melt two tablespoons butter and one tablespoon EVOO in a large skillet.


Season chicken with salt, pepper and garlic powder to taste.


Add chicken to pan and spread.


Saute until chicken has a little color and is mostly done. Remove to a platter.


Add two more tablespoons of butter and one more tablespoon of EVOO.


Add onions, celery and carrots. Saute over medium until tender.


Meanwhile, remove rosemary and thyme from stems and finely mince.


Combine frozen peas, corn, fresh garlic, rosemary and thyme.


Cook veggies until carrots are tender and onions are translucent. 


Add corn mixture.


Mix well.


Add last two tablespoons of butter and two tablespoons of flour.


Stir until butter is melted and flour is coating veggies. Cook off raw flour for a couple of minutes, stirring constantly.


Add cream of chicken soup and then use can to measure out and add milk.


Stir until mixed well and bring to a low simmer to thicken.


Add chicken. Turn off heat.


Spray crocks (or casserole dish) with cooking spray.


Fill crocks with chicken mixture.


Use something round to cut out pie crusts.


Place inside the crocks.


Be sure to use a knife to cut slits for air to escape during cooking. Bake at 375 degrees until crust is brown and bubbly.


I cooked up the remaining pie crust scraps.


They're great for dipping!


I served this with pan roasted Brussels Sprouts.


This so beats a cheap frozen pot pie!


Gerald dumped his out so it would cool a little more quickly. Isn't that pretty? And it is soooooo yummy! Try this hearty meal one night this week!

I'm so glad you stopped by my neck of the woods!

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