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August 31, 2011
Homestyle Chicken Pot Pie
Poultry Classics
Prep time:
5 minutescooking time:
25 minutes“Grandma could take the simplest ingredients and turn them into a great-tasting, home-cooked meal like this one.”
Ingredients
Serves 4
- 1 pound boneless chicken breasts
- 2 tablespoons butter, divided
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1 package (16 ounces) frozen vegetables, thawed and drained
- 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
- 1/3 cup dry white wine
- 1 refrigerated pie crust (1/2 of 15-ounce package), at room temperature
Directions
1
Remove skin from chicken and discard. Cut chicken into 1-inch pieces. Preheat oven to 425F. Melt 1 tablespoon butter in broilerproof skillet over medium-high heat. Add chicken; sprinkle with salt and thyme. Cook and stir 1 minute.
2
Reduce heat to medium-low. Stir in vegetables, undiluted soup and wine; simmer about 5 minutes.
3
While soup mixture is simmering, unwrap 1 pie crust. Using small cookie cutter, make several decorative cut-outs from pastry to allow steam to escape.
4
Remove chicken mixture from heat; top with pie crust. Melt remaining 1 tablespoon butter. Brush pie crust with 2 teaspoons melted butter. Arrange cut-outs over crust, if desired. Brush cut-outs with remaining 1 teaspoon melted butter.
5
Bake pie 12 minutes. Turn oven to broil; broil 4 to 5 inches from heat source 2 minutes or until crust is golden brown and chicken mixture is bubbly. Serve immediately.
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grandma's secret
grandma's secret
Grandma knew the value of a well-stocked freezer. She kept it filled with basic ingredients like beef, chicken and a variety of packaged vegetables ready to use in recipes just like this one.
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