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Chicken Pot Pie

This is a bonus recipe that combines the last two posts into one!  If you've made the Chicken and Dumplings, you're set to go.  I made this in individual sized ramekins, although it would work fine in a regular pie plate if you're feeding a family or don't have ramekins.  I decided I wanted to change up the chicken stew a little, so I just sauteed some sliced fresh mushrooms in a little butter and added some frozen peas to the mushrooms right at the end to thaw them, then stirred them into the chicken stew.  (I didn't use the dumplings at all.)  I've always thought that a bottom and top crust on chicken pot pie was too much, so I just ladled the jazzed up stew into the bowls...

and then topped them with the crust (using yesterday's recipe, which makes 4 tops).  If you like lots of crust, feel free to line the bottom and top -- I'll never tell!

Then I baked them in a 375 oven until the tops got browned.

They were yummy!  Here's a picture of one that's been cut into so you can see the flakiness of the crust.

These is also a great way to use up leftover turkey, vegetables and gravy from Thanksgiving dinner.  Just combine what you've got, add what you like, and top it with crust!  A hit every time!

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