Recipe of the Week – Chicken Pot Pie
(From the Cooking for the Kids Collection at emealsforyou.com)
The kids were over the other day and we got to talking about meals that they liked from when they were growing up. To my surprise one of the favorite meals was a chicken pot pie. We used to make these when business would call me away and there was a need for a good meal that would virtually cook itself ; while homework was being corrected and all the dozen of other tasks were being completed. Simply pop them into the oven, add a salad and there you have it; a wholesome meal that apparently was more liked then we thought.
This brings me back to today. The kids just bought a “new” home and with all the work involved in setting it up I thought I would surprise them with some chicken pot pies for a quick dinner; besides the grandkids haven’t experienced how great a pot pie tastes.
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.
Try the beef pot pie as well at emealsforyou.com.