I’ve never really had homemade chicken pot pie . . . The closest would probably be one of those single frozen pot pies you can get at the grocery freezer; for the life of me, I can’t remember how that went over, maybe it’s been blocked out for obvious reasons 😉
Josh asked me a while back to make this for him, I didn’t admit it at the time but I really didn’t know how . . . chicken soup? Got it! Chicken n dumplins – Been there! Chicken Pot Pie – Just CUC it! 🙂
It was really pretty easy, aside from the intimidation factor, it really is like chicken soup without the soup. I took a few shortcuts that you will LOVE!!!
So here are the ingredients, all obtained at your local HEB (I love me some HEB!):
- 1 whole rotisserie cooked chicken (Honey BBQ or Mesquite BBQ, the sweetness is good)
- 1 Stalk of celery (funny enough, what many people call a “bunch of celery” is really a stalk and what people call a “stalk of celery” is really a branch J) – sliced and then chopped)
- 3 large carrots (or a bag of baby carrots – enough for a half cup chopped)
- 1 large white or yellow onion (chopped)
- 2-3 cloves of garlic or 2 tsp of already minced garlic
- 4-6 large mushrooms (sliced into 1-inch size pieces)
- 3-5 potatoes (cooked through ahead of time, peeled and cubed)
- Fresh parsley – 1/3 cup chopped
- 1 container of Cresent prepared Dough (contains 8 pieces)
- Ramekins (recipe will make between 4-6 individual pot pies)
- 1stick of butter
- Salt, pepper, oregano, thyme
- 1 can of cream of chicken
- Better than Bouillon – 2 tbsp
- In a large pan, sauté the garlic, carrots, celery, onions with 1/3 of the stick of butter.
- Once onions are translucent, add the Better than Boullion and the cream of chicken
- The mixture will thicken up a bit, add the chicken, mushrooms, and parsley
- Add a couple of tsp of pepper, 1 tsp of salt, a good 8-10 shakes of oregano and thyme
- Cook a few more minutes, then take off heat and let cool. *If you try to place the crescent dough on top of the mixture when it is too hot, it will start to melt the dough – it does not have to be cool, just not piping hot.
- Preheat the over to 425 degrees
- Clear an area on your counter for rollin some dough! I used a pint glass in lieu of a rolling pin J sprinkle a little bit of flour on the space and rub some on the glass or pin, remove the dough from the container, they will be pre-cut into triangular shapes. Depending on how many pot pies you plan on making, divide the dough to accommodate your needs. I made 4 from this recipe, but my ramekins were pretty big.
- Roll the dough in a circular shape to drape on top of the ramekin.
- Place a layer of potatoes in each ramekin
- Fill each ramekin with chicken and veggie mixture to the rim
- Cover each ramekin with the crescent dough, make a couple of slits in the top for the dough to breathe
- Place in the oven for 25 mins or until dough is golden brown!
EAT!!!! Nom Nom Nom!!!!