Pot Pie Recipe

Lately, I have been craving chicken potpie - no, not the high sodium, high fat, not sure what I'm eating kind of potpies I used to live on in the 1970's but real honest to goodness homemade potpies. I have tried two recipes - both were delicious, one is quick and easy while the other one requires a little prep time. The first recipe is made using cream of chicken or cream of mushroom soup. Be careful if you choose this recipe - cream of anything soups have added sodium and added fats. Anyway, here are the recipes:

Quick & Easy Chicken Pot Pie

Pie crust

6 3/4 oz can chicken chopped *

16 oz can mxied veggies, drained

10 3/4 oz can cream of chicken soup

1/2 t celery flakes

1/4 t pepper

1/4 t poultry seasoning

Fit pie crust into a 9" pie plate

Combine chicken and next 5 ingredients in a bowl; pour into pie crust

moisten edges of bottom crust with water; top with remaining crust

fold edges under and crimp; cut slits in top

Bake at 400 degrees for 45 to 50 minutes

let stand 10minutes before serving

Serves 8

Note: Ready made pie crusts make this homestyle dish extra easy. A 10 ounce package of frozen oven roasted diced chicken, thawed and a 16 ounce package of frozen vegetables can be substituted for canned chicken and vegetables.

Make 'em mini: Use a muffin tin in place of individual caserole dishes when making mini pot pies, quiches or savory popovers - so quick and easy!

Enjoy

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The 2nd recipe does require extra work - but it is definitely worth it! It comes from a chef at Recipezaar , recipe #68214. I changed the recipe a little by adding a cubed potato to the chicken and carrots.

1 lb boneless chicken meat, cut into 1-inch pieces

4 carrots, cut into 1/2-inch slices

2 cups chicken broth

4 tablespoons butter

1 cup sliced mushrooms

1 medium onion, chopped

1/2 teaspoon dried thyme

1/4 cup all-purpose flour

salt & freshly ground black pepper

1 cup heavy cream or 1 cup half-and-half (I used low-fat evaporated milk)

2 cups frozen peas

2 pie crusts (frozen or from your favorite recipe)

1. Combine the chicken pieces, carrots, and broth in a saucepan and bring to a boil over high heat.
2. Simmer covered for 5 minutes, remove from heat and set aside.
3. In a separate saucepan, melt the butter over moderate heat.
4. Add the mushrooms, onion, salt, pepper, thyme, and flour and stir to thoroughly mix.
5. Cook over moderate heat for 5 minutes, stirring frequently.
6. Add the chicken broth mixture and stir until the sauce thickens.
7. Add the cream and peas and stir for 2 minutes.
8. Roll the pastry into 12 circles about 6 inches (15 cm) in diameter.
9. Place half in the bottoms of six 5-inch pie pans and fill with the chicken mixture.
10. Top with the remaining dough and pinch the edges together, trimming off the excess with a knife.
11. Cut 2 or 3 slits in the top of each and bake in a preheated 425°F (220°C) oven for 35 minutes, or until the crust is golden brown.