Friday, November 7, 2014

Simple Homemade Chicken Pot Pie

To follow with the theme of quick and easy weeknight meals, I thought I would share a favorite chicken pot pie recipe we make.  I originally found the recipe in a Pillsbury cookbook titled Casseroles and Slow Cookers from September of 2007.  You can find the original recipe here on their website.  I have made a few changes to accommodate our family's tastes hopefully you will enjoy them as well.

Simple Homemade Chicken Pot Pie

  • 1 cup frozen corn, thawed
  • 1/2 cup frozen peas, thawed
  • 1 1/2 cup cooked chicken, cubed (about 2 breasts)
  • 4-6 mini red potatoes diced and oven roasted*
  • 1/4 cup milk
  • 1/2 teaspoon dried Italian herbs
  • Homemade Cream of Chicken soup, prepared
  • 1 can (8 oz) refrigerated Crescent rolls
  • 1 egg
  • 1/8 teaspoon dried Italian herbs
I cook off my chicken breasts in boiling water for about 20 minutes.  Cook the homemade cream of chicken soup mix (equivalent of 1 can) from the link above.  Add vegetables, chicken, potatoes, milk, 1/2 teaspoon Italian herbs.  Heat this mixture until boiling over medium heat, stirring.  Divide this mixture evenly between 5 ungreased ramekin dishes.  I place mine on a lined cookie sheet just in case they bubble over during baking.

Unroll the crescent dough and place 1 triangle over each dish.

In a small bowl, beat egg.  Brush egg over the crescent dough and sprinkle with Italian herbs.  Bake 13 minutes or until crusts are golden brown.


*Oven Roasted Mini Red Potatoes

  • 4-6 mini red potatoes (enough for 1 1/2 - 2 cups)
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian herbs
  • 1/4 teaspoon garlic powder
Dice potatoes into 1" cubes.  Toss with olive oil and seasonings.  Place on a lined cookie sheet that has been sprayed with cooking spray.  Bake at 375 degrees for 25-30 minutes.

Hope your family enjoys this easy dinner as much as we do,  Thanks for stopping by!

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