Last Night's Dinner - ALa's Chicken Pot Pie
November 18, 2005, 6:30 pm
Posted by cookie
in Entrees - Pasta, Rice, Egg, Cheese, Other
Modified from Chicken Pot Pie, from Carnival of the Recipes #12
Ingredients:
2 medium to large boneless, skinless breasts of chicken (or "half breasts" depending on what your grocer calls them)
Chicken or Vegetable Soup Base or Bouillon or Dry Onion Soup Mix (I usually use some combination of "Better than Bouillon" and Onion Soup mix in the water I'm going to use for boiling the chicken breasts. I taste the broth before using -- if it tastes like soup but is a tadbit weak, that's about what I use. The base/bouillon/onion soup mix impart some flavor and don't strip the chicken of its own flavor.)
1 Package Pillsbury pie crusts (1 pkg.=2 crusts) (find this in the refrigerated dough section of the market - where they have dough for biscuit and dinner rolls)
1-2 Bunches Broccoli (I get one to two bunches -- this is hard to quantify, but I'd say a medium-to-large bunch would suffice. Cut it into florets and cut the center clump into sizes similar to the rest of the pieces)
1/8 - 1/4 Pound Baby Carrots (I use peeled baby carrots -- no additional chopping is needed then, and they're easy for me to avoid, since carrots are one of those foods I can't eat. :-(
3 - 4 Tbsp Prepared Horseradish (may sound strange, but this is the key ingredient! NOT creamed horseradish nor horseradish 'sauce'; I buy mine in the fridge section near the Claussen pickles, but a shelf-stable variety may work fine)
1 Can Cream of Mushroom soup (Don't skimp here -- buy Campbells! -- store brands are too salty. You can use a different cream soup here if your audience doesn't like cream of mushroom -- I didn't like cream of chicken quite as well, and I haven't tried others yet)
Light cream or Half and Half (enough to fill soup can) Pie dish - preferably glass 1 egg yolk 2 tsp water
----- DIRECTIONS:
Pre-heat oven to 350 - 375 degrees
Boil chicken for approx. 10 - 15 minutes Cut cooked chicken into cubes
Boil or steam carrots and broccoli (or not if you like the veggies very crunchy)
Combine Cream of Mushroom soup, 1 can of light cream, horseradish and heat in large saucepan or dutch oven. Stir to get smooth. Add chicken and vegetables. Mix well.
Spread (1) crust in the bottom of pie dish (un-greased). Pour mixture into crust. Use second crust to cover mixture and pinch together top and bottom crust. Mix (1) egg yolk and (2) teaspoons of water and paint the top of pie crust with yolk mixture.
Use a knife to make slices in the top of crust. Cover pot-pie with greased aluminum foil --try to tent it over the top crust to avoid contact, as it almost always sticks on me -- and bake for 30 minutes.
Remove foil and continue baking for 30 more minutes or until crust is golden brown.
Notes: I think baking at 375 works a bit better; at 350, I've needed to go an extra 10 - 15 minutes beyond the times given, so your mileage may vary a bit, too. If you are using a 10" or larger pie plate, you will have to roll the prepared crust out a bit to fit this larger diameter. Easiest if you use a 9" or 8": pie tine, but with some care, it is workable in a 10" pan, resulting in a thinner crust.
Original recipe source: Blonde Sagacity /ALa - at http://mobyrebuttal.blogspot.com/2004/11/carnival-of-recipes-12.html
Ingredients:
2 medium to large boneless, skinless breasts of chicken (or "half breasts" depending on what your grocer calls them)
Chicken or Vegetable Soup Base or Bouillon or Dry Onion Soup Mix (I usually use some combination of "Better than Bouillon" and Onion Soup mix in the water I'm going to use for boiling the chicken breasts. I taste the broth before using -- if it tastes like soup but is a tadbit weak, that's about what I use. The base/bouillon/onion soup mix impart some flavor and don't strip the chicken of its own flavor.)
1 Package Pillsbury pie crusts (1 pkg.=2 crusts) (find this in the refrigerated dough section of the market - where they have dough for biscuit and dinner rolls)
1-2 Bunches Broccoli (I get one to two bunches -- this is hard to quantify, but I'd say a medium-to-large bunch would suffice. Cut it into florets and cut the center clump into sizes similar to the rest of the pieces)
1/8 - 1/4 Pound Baby Carrots (I use peeled baby carrots -- no additional chopping is needed then, and they're easy for me to avoid, since carrots are one of those foods I can't eat. :-(
3 - 4 Tbsp Prepared Horseradish (may sound strange, but this is the key ingredient! NOT creamed horseradish nor horseradish 'sauce'; I buy mine in the fridge section near the Claussen pickles, but a shelf-stable variety may work fine)
1 Can Cream of Mushroom soup (Don't skimp here -- buy Campbells! -- store brands are too salty. You can use a different cream soup here if your audience doesn't like cream of mushroom -- I didn't like cream of chicken quite as well, and I haven't tried others yet)
Light cream or Half and Half (enough to fill soup can) Pie dish - preferably glass 1 egg yolk 2 tsp water
----- DIRECTIONS:
Pre-heat oven to 350 - 375 degrees
Boil chicken for approx. 10 - 15 minutes Cut cooked chicken into cubes
Boil or steam carrots and broccoli (or not if you like the veggies very crunchy)
Combine Cream of Mushroom soup, 1 can of light cream, horseradish and heat in large saucepan or dutch oven. Stir to get smooth. Add chicken and vegetables. Mix well.
Spread (1) crust in the bottom of pie dish (un-greased). Pour mixture into crust. Use second crust to cover mixture and pinch together top and bottom crust. Mix (1) egg yolk and (2) teaspoons of water and paint the top of pie crust with yolk mixture.
Use a knife to make slices in the top of crust. Cover pot-pie with greased aluminum foil --try to tent it over the top crust to avoid contact, as it almost always sticks on me -- and bake for 30 minutes.
Remove foil and continue baking for 30 more minutes or until crust is golden brown.
Notes: I think baking at 375 works a bit better; at 350, I've needed to go an extra 10 - 15 minutes beyond the times given, so your mileage may vary a bit, too. If you are using a 10" or larger pie plate, you will have to roll the prepared crust out a bit to fit this larger diameter. Easiest if you use a 9" or 8": pie tine, but with some care, it is workable in a 10" pan, resulting in a thinner crust.
Original recipe source: Blonde Sagacity /ALa - at http://mobyrebuttal.blogspot.com/2004/11/carnival-of-recipes-12.html
No comments:
Post a Comment