Tuesday, October 14, 2008

This one is a keeper!

I hosted Bunco at my house last night.

And I used my friends as guinea pigs.

I am not an experimental cook. I do what I know to do...but every now and then, I venture out...a little.

I wanted to try a new recipe...here's what I chose.

Classic Chicken Pot Pie

Yes, it's basic...but I just don't normally do this kind of thing!

Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
1/3 cup butter or margarine
1/3 cup chopped onion (ahem, I used a little onion powder)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

DIRECTIONS
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

This was really easy...seriously, if I can do it, anyone can!!

The verdict?
Mm, mm good!

It did not disappoint! It was really delicious...and I'm super glad I made two of them because now I have some leftovers!

Yes...the one is a keeper!


Photobucket

13 comments:

McFurr said...

Sounds yummy and not too hard, I might have to try it out.

rthling said...

Mine's even easier.
Boil boneless skinless chicken breast in chicken broth.
Remove from broth
Boil frozen veggies while you cut up chicken
Cut chicken into small pieces
Drain veggies
In pan, mix chicken, veggies, 1 can cream of potato soup, and 1 can cream of chicken soup
Salt and pepper to taste
Use the pillsbury pie crust like you did.
Bake for 60-75 minutes @350.
Oh.My.Goodness!
That's actually what we're having tonight.
Sometimes, I cut up real potatoes and cook them with the veggies, and substitute cream of mushroom for the cream of potato.

Mia said...

oh that looks SO yum-tastic!!

Kelli said...

sounds like good fall weather dinner! thanks for sharing

Elaine A. said...

Perfect for Fall! Thanks for the recipe.

Breanne said...

It does look delicious. Will try it out.

Sara said...

OH, that looks so yummy! So, that is what I can look forward to when I visit you, right?! lol :)

Amy said...

I'm on my way over now....You did save me some, right?;)

Seriously though, that looks very yummy!:)

God Bless,
Amy:)

Denise said...

Sounds so delicious and I LOVE chicken pot pie. I can't wait to try it. I have bunko in November. Maybe I'll do this for my club.

I'm catching up!
Love,
Denise

Denise said...

PS - I love your blog layout. You've probably had it forever now, but I'm behind.
Denise

ispeakbeanish said...

Yum! I'll have to try this!

Smiling Shelly said...

Oh Yummy!!!! I'm for sure gonna try this one - you and Amy are just determined to make a cook outta me, huh?? LOL!

Jenny @ Daily Dose of Motherhood said...

Yum! You've been right on with other recipes (ice cream cake), so I can't wait to try this! Thanks!