Homestyle Chicken Pot Pie
A classic dish that will please every generation.
Cook Time 25 minutes
Prep Time 15 minutes
Makes 4 to 5 servings
|2||tablespoons butter or margarine, divided|
|1||pound boneless skinless chicken breasts, cut into 1-inch pieces|
|1/2||teaspoon dried thyme|
|1/4||teaspoon black pepper|
|1||package (16 ounces) frozen mixed vegetables, such as potatoes, peas and carrots, thawed and drained|
|1||can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted|
|1/3||cup dry white wine or milk|
|1||refrigerated pie crust (1/2 of 15-ounce package), at room temperature|
- Preheat oven to 425°F. Melt 1 tablespoon butter in medium broilerproof skillet over medium-high heat. Add chicken; sprinkle with salt, thyme and pepper. Cook 1 minute, stirring frequently.
- Reduce heat to medium-low. Stir in vegetables, soup and wine; simmer 5 minutes.
- Meanwhile, unwrap pie crust. Using small cookie cutter, make decorative cut-outs from pastry to allow steam to escape.
- Remove skillet from heat; top with pie crust. Melt remaining 1 tablespoon butter. Arrange cut-outs attractively over crust, if desired. Brush crust with melted butter. Bake 12 minutes. Turn oven to broil. Broil 4 to 5 inches from heat 2 minutes or until crust is golden brown and chicken mixture is bubbly.
If you skin and debone chicken breasts yourself, be sure to reserve both the bones and skin. Let these scraps collect in a resealable food storage bag in your freezer and soon there will be enough to make flavorful homemade chicken stock.
|Total Fat||29 g|
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