First I must apologize for my long absences from blogging and recipe writing. Life got really hectic around here, and I just couldn’t find the time. My time management skills can be very lacking at times, especially when life gets crazy. I also spent 3 days in the mountains of southwest Virginia, where there is no wi-fi or cell service, making blogging impossible.
But here I am, and I’ve got a good one for you. Chicken Pot Pie is usually a winner, a comfort food most everyone likes. But sometimes making a crust, cooking chicken, and chopping veggies is too time consuming, so we reject it out of hand. But what if there was an easier way?
Well, there is. Chicken Pot Pie does not require a bottom crust, and the top crust is easy with a Pillsbury refrigerated pie crust. They are light, flaky, and delicious, and serve our purpose here well. As does leftover chicken or a rotisserie chicken from the grocery store.
So get ready to be surprised by how easy this is, and how delicious.
Get out one rolled crust from a box of Pillsbury Refrigerated Pie Crust and set it out to soften. Pour one bag frozen mixed vegetables into a colander in the sink. Rinse with cool water and leave to drain. Dice 1 medium onion and 2 cloves garlic.
Melt 1/2 stick of butter over medium heat in a large skillet or pot. Throw in the onion and garlic and stir to cook 3-4 minutes to soften. Add 2C shredded or chopped cooked chicken and stir it around. Sprinkle 1/4C flour over all and stir and cook, coating everything well. Cook flour 2-3 minutes.
Now pour in 2C chicken stock and 1/4C white cooking wine. Stir well to combine. Cook and stir and it will thicken into a gravy. Add the frozen vegetables, mix well. Pour in 1C heavy cream, and stir well. Season with 1t dried thyme, 1t Kosher salt, and black pepper to taste. Taste and adjust seasonings as needed. Remove from heat.
Pour the mixture into a deep 9″ pie plate. DO NOT put the crust on until mixture has completely cooled OR you are ready to put it in the oven. The crust will melt. Or so I’ve heard….
Roll out the pie crust to 1″ larger than the pie plate. Set over the pie plate, and press the edges to the edge of the pie plate. Flute edges or crimp with a fork. Cut small slits in the top to vent.
Stick that pot pie in the oven preheated to 400 F. Bake about 30 minutes til golden brown and filling is bubbling. Set on a cooling rack for 10 or so minutes to allow filling to “set up”.
Easiest and most delicious chicken pot pie. My husband loves this. I should probably make one very soon!
Enjoy this Chicken Pot Pie. It’s Dee-damn-lish!
Love, Grammy ❤