Hearty Chicken Pot Pie Recipe

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1 vote | 797 views

I have tried chickennpot pies before but none to my liking. Like Thomas Edison, I kept trying until this favorite dish is perfected. This scrumptious dish was worth waiting for all these years. It is filled with good nutrious vegetables, and organic chicken to make it even healthier. There are a couple of short cuts that make this pie quick and easy for a faster meal preparation without forgoing flavor. This recipe is highly recommended, delicious and tasty. Definitely worth trying if you like pot pies. I suppose you can substitute chicken with turkey, especially now with leftovers from Thanksgiving. Attesting, this is by far my favorite ever chicken pot pie.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $2.28 view details
  • Two 9" Pillsbury pie crust
  • Cooked half roasted lemon and basil chicken, less a wing, cubed
  • 1/2 cup scallions, chopped
  • 1/3 cup fresh Italian parsley, chopped
  • 4 inside stalks of organic celery, diced with leaves
  • 1 cup organic carrots, baby peeled, chopped-sliced
  • 1 small rutabaga, diced
  • 1/2 cup young tender squash, cubed
  • 1/4 lb. Shitake mushrooms, cleaned and chopped
  • 2 cans Campbell's Cream of Mushroom soup
  • 2 tbsp. Challenge butter
  • 1/4 cup olive oil
  • Pinch garlic powder, dash Hungarian paprika, dash black pepper
  • 1/4 tsp. Himalayan salt

Directions

  1. Chop all your vegetables in separate bowls, set aside.
  2. Unroll a pie crust into a deep dish 9" fluted pie plate. Gently stretch the pie plate to slightly over hang the plate, curling upward slightly. With a knife, make 3 small cuts in the center pie plate (1/2"), and with the point of a knife cut (1/4") around the crease, 2" apart.
  3. Bake pie plate on 400 degree F. for approximately 20- minutes or until golden brown.
  4. Meanwhile, in a 12" skillet, add olive oil and 1 tbsp. butter to melt on medium heat. Add scallions and parsley, saute for 2-3 minutes.
  5. Add carrots, celery, and rutabaga, saute for 4-5 minutes.
  6. Add remaining ingredients, saute and blend. Cooked another 4-5 minutes.
  7. Add your cooked vegetables (still a little crisp) to a large stainless steel mixing bowl.
  8. Cube your cooked cooled chicken (leftover chicken or turkey is good too) and add to your mixing bowl. Stir.
  9. Add your Cream of mushroom soup. Blend.
  10. Pour your meat mixture into your pie plate.
  11. Add remaining butter cut evenly in three piece.
  12. Top with second pie crust, curling pie crust over the edge slightly and pressing into cooked pie crust.
  13. Bake in 400 degree F. oven for 30 minutes, checking after 15-20 minutes for browning on the crust. If crust appears browned to your liking, place a piece of aluminum foil over the crust.
  14. Continue baking. Remove from oven and let set for 5-minutes. Serve hot.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 617g
Recipe makes 6 servings
Calories 783  
Calories from Fat 275 35%
Total Fat 30.86g 39%
Saturated Fat 8.0g 32%
Trans Fat 0.0g  
Cholesterol 256mg 85%
Sodium 1220mg 51%
Potassium 1585mg 45%
Total Carbs 33.06g 9%
Dietary Fiber 3.0g 10%
Sugars 4.4g 3%
Protein 89.09g 143%
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