Easy Chicken Pot Pie
Easy Chicken Pot Pie.
I buy the little pie tins at a big box store. They are very inexpensive and are the perfect vessel for Pot Pies. If you happen to have 4 small casserole dishes, then by all means use them.
These little Pies are great for a cold rainy day. Comfort food to warm your tummy. Reminds me of childhood when the frozen pot pies were all the rage.
EASY CHICKEN POT PIE
Ingredients:
- 3 Cups Boneless Skinless Chicken Breasts, cut into bite size pieces
- 1-Package Pie Crust mix for 2 Crusts
- 1 (10.5 oz.) Can Cream of Chicken Soup
- 1/2 Cup Half & Half
- 1/4 Cup Yellow Onion, Diced
- 1 (4 oz.) Jar Diced Pimentos, drained
- 1 & 1/2 Cups Frozen Mixed Veggies, thawed
- 1 Tablespoon Montreal Chicken Spice
- 1 Tablespoon Minced Garlic
- 1 Teaspoon Olive Oil
- 2 Tablespoons Melted Butter
- Freshly Ground Black Pepper
Directions:
1. Preheat oven to 375 degrees.
2. Spray four, 5 inch Pot Pie pans with non stick cooking spray and set aside.
3. Saute the Onions and Garlic with the Olive Oil in a saute pan over medium/low heat until they are translucent, then transfer them to a large mixing bowl and set aside.
4. Add the Chicken to the same pan. Sprinkle the Chicken with 1 Tablespoon Montreal Chicken Spice, then sauté just until done. Transfer the cooked Chicken to the bowl with the Onions and Garlic.
5. Add the Mixed Veggies and Pimentos into the bowl with Chicken.
6. In a medium mixing bowl whisk together the Chicken Soup and Half & Half. Pour the mixture over the Chicken and Veggies. Give your Pepper Mill a few good turns over the Veggie Mixture. Stir well so all the ingredients are coated.
7. Mix the Pie Crust Mix as directed on package and separate into 4 equal parts.
8. Each piece of Dough will make the top and bottom half of the Crusts. Separate two of the pieces of dough in half, now roll out the 4 pieces of dough on a floured surface into rounds to create the bottom crusts for the Pot Pies, then place them into the bottom of the 4 prepared Pot Pie pans.
9. Fill the Pot Pie crusts with the filling.
10. Separate the remaining 2 sections of dough into halves and roll out the 4 pieces of dough to create the tops for the Chicken Pot Pies. Place them over the top of the filling and pinch and seal the edges. You can get fancy here and make intricate looking crust edges or use a fork to seal. When I make this dish for company, I get a little fancy otherwise I like it kind of rustic looking. Make several small slits in the top of each Crust to allow the steam to escape while baking.
11. Place the Chicken Pot Pies on a large baking sheet and place in the oven and bake for 40-50 minutes or until the Crust is golden brown. All ovens cook differently so check them at 30 minutes, then check every 10 minutes after that.
12. When done, remove from oven and brush the top with the melted Butter. Serve directly from each little pan or you can invert the Pie onto a plate.
Recipe by: Hot Dish Homemaker
