Recipe of the Week – Chicken Pot Pie
From the Cooking for the Kids Collection at emealsforyou.com
We made a roasted chicken with veggies on Saturday. Looking at the plate with more than half the chicken and veggies left I decided to make a chicken pot pie for later in the week. This pot pie is not the “Swanson” pot pie from your early life; this is great, full and delicious with a huge amount of meat. I used the Pilllsbury pie dough to save time. I made one big pie but you can make individual pies as mentioned in the recipe that follows. Serve it up when you make it or do what I am doing and freezing it for a hot meal when the temperature drops down again.
Chicken Pot Pie
|Category:||Cooking for the Kids|
|Meal:||Weekly 13 (Quick Meals Planner)|
|2||large||chicken breasts, boneless, skinless|
|1||pinch||salt and pepper to taste|
|1.5||cup||onions, pearl frozen|
|0.25||cup||cream, half and half|
|0.25||cup||parsley, flat leaf, chopped|
|4||each||5 inch foil pie pans|
|1||package||Pillsbury pie dough|
Cut chicken breasts into bite-size pieces. Heat oil, reserving 2 Tb, in a pan, add chicken and brown. Add salt and pepper. Add remaining oil and add carrots and onions, sauté for 3 minutes. Add broth and peas. Simmer for 3 minutes. Add cream and thicken with roux (recipe under recipe/misc); add parsley and cool.
Roll out dough and form 5” foil pie pans. Add chicken mixture to the pans, leaving ½” at the top. Roll out dough and cover pot pies, pinching the edges to seal. Refrigerate for 30 minutes (may be frozen at this point). Brush top with egg wash and bake for 40 minutes or until the top is browned. Bake for 60 minutes if frozen.
More great ideas that the kids will love at emealsforyou.com.