Written by adam on Jan 26, 2008
Chicken Pot Pie
I really wanted to title this recipe "Chicken Pot Pie without a bag of disgusting frozen vegetables" or "Chicken Pot Pie minus broccoli, cauliflower, and green beans." A more representative name would be "Chicken Pot Pie With Real, Actual Flavor." You see, Campbell's has a large cookbook with all kinds of home style dishes involving at least 1 can of their condensed soup. Unfortunately, the recipes are devoid of flair and flavor. In keeping with the "easy" nature of the recipe, I've left the soup and baking mix, but I have added some ingredients to boost the flavor.
Preheat oven to 400 degrees Fahrenheit. Grease the bottom and sides of a shallow oval baking dish.
In a large skillet, heat a few tablespoons of oil over medium-high heat. Add the garlic, onions, carrots, and sautee for about 5 minutes. Add the corn, chicken, salt, pepper, and thyme. Cook for about 2 minutes. Stir in the soup until the mixture is uniform. Remove from heat.
Pour the mixture into the prepared baking dish. In a medium bowl, mix together the baking mix, egg, and milk. Pour the batter over the top of the chicken mixture. Bake uncovered for 30 minutes or until the crust is golden brown and set.
Responses to "Chicken Pot Pie" ...
Sorry, I'm just have to have something green in there, but I bet it tasted better than those with frozen vegetables.
Can you elaborate on what they mean by "baking mix"? Puff pastry for the shell?
p.s. -Do yourself a favor; If you have not already done so, please try Alton Brown's Curry Chicken Pot Pie recipe. (do not let the title of "curry" dissuade you) -If you were not told there was curry in it... I don't know that you could identify it.
-I cook almost all the time for myself and girlfriend... This past weekend, she wished to cook for me (I would not call her an experienced cook, however she is very willing to follow printed recipes). She made AB's curry pot pie for me...
You could also make your own easily enough...
(Look at the picture above; Does that not look like a tasty biscuit to you?) :-)
Yes ... Bisquick.
ditto to what Gabe said.... nothing wrong with frozen vegatables... They are sometimes better than what we get in the produce department as 'fresh'.... but certainly can't compete with fresh picked and sold in the farmer's market.
Also a big fan of Alton Brown's curry chicken pot pie. We make it almost every Sunday night. And we like the curry, so we're probably adding more of the curry than it calls for, but we like spicy around here. ;-)
Penzey's had some great curry choices (http://penzeys.com/)
My husband absolutely abhors any kinds of mixed veggie combo; soups, pies, you name it, he turns his nose up if there are tons of mixed veggies. Anyway, like you guys, I came up with my own recipe, however, it has no veggies at all. I basically use 2-3 boneless breasts, 1 large can of cream of mushroom (or 2 small ones), 1/4 c of sour cream, garlic powder, and pepper. I sautee the chicken first, then mix all the ingredients in a 9X13 casserole. I use drop biscuits to top it off. (Mix flour, oil and milk to a consistency and then drop them in small "dots" atop the mixture) Pop the pie in the oven for about 20-30 min on 400 and you have a very creamy and rich dish that my entire family loves.
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Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my about page. Connect with me on MySpace, ThisNext, or FoodCandy.