Wednesday, September 14, 2011

Audrey's Pot Pie

This is quick and easy pot pie. Are all pot pies that way? I'm not sure, but seriously, this isn't hard and it is delicious. You'll feel impressed with yourself.  And, the most beautiful part: make two & freeze one. For the 1st round, I made pot pie in muffin cups. For the 2nd, I froze a traditional version.

5 to 6 boneless skinless chicken breasts
cream of celery or cream of chicken soup (you'll need 2 if making 2)
a bag of frozen peas and carrots
salt and pepper to taste
your preferred homemade crust: I used Martha's Pate Brisee (don't get scared; it's easy)

Make your dough first so it can be chilling in the fridge. Mix cooked chicken, spices, vegetables and soup in a bowl. If it seems thick, add some chicken broth. Spray your pie plate or muffin tins with cooking spray. Cut your crust to fit and place on top. Cook at 375 for around 30-40 minutes or until the crust browns.  Keep an eye out if you make the muffin tin version because those don't take as long.

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