Thursday, October 13, 2011

Chicken Pot Pie

After my husband came home and told me that Mom's Cafe has the BEST Chicken Pot Pie...I became obsessed with finding one that he would love.
 This is the one I tried 1st...
and we think it is a keeper.
(but only after a few tweaks)

1 recipe for a 9 in. double pie crust
2 cups frozen mixed veggies
2 boneless skinless chicken breasts, cooked and cut
1 teaspoon dried thyme
1/2 can condensed cream of celery soup
1 can condensed cream of potato soup

You must always start with the cutest sous chef you can find.
  Once you have that you are ready to begin.
Preheat your oven to 400. 

Line your pie plate with your pastry. 
I usually make my own pie crust.  It is super easy.  But the pie pastry in the freezer section is pretty good and A LOT easier and A LOT less messy!

Blanch your veggies for 3 to 4 min. and drain them
In a separate bowl mix in your soups, veggies, thyme, and chicken.
Pour filling into your crust.

Add your top layer of crust.
 Seal and Flute the edges. 
(it sounds very Martha Stewart-ish)
But it isn't hard at all.

Cut slits in the top of the crust to allow steam to escape.

Beat 1 egg and brush over the top crust. 
 This makes it turn a beautiful golden color. 
 I also sprinkle a little salt over the egg wash. 
Place on a cookie sheet and cover edges with foil.

Bake for 30 minutes.  Remove foil and bake for 30 more minutes until golden brown.

Let it cool for 5 to 10 minutes before cutting. 

Happy Cooking!!

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