Over the last year, I have tried to make it a point to write out dinner menus for each week - sometimes I succeed and sometimes I epically fail. Typically, I try to plan at least 4 to 5 meals and if any are missed, I tack them on to the next week. Chicken pot pie has been on my list to make for a few weeks now, and I have been avoiding it because of my own personal trauma.
Last spring, I attempted chicken pot pie - with the help of online sources - and it was absolutely TERRIBLE (just ask my husband). I should have known it was going to be bad when it called for cream of [enter soup name here]. *You should know many recipes on the world wide web use these soups for chicken pot pie. GAG.
Now, I am all for making meals easier by using convenient items however, add soup to chicken pot pie is a hard no. Why might you ask? Well one, they are gross, and two, all you need is a good roux to make your own base and let me tell you - it will forever change the way you make sauces/bases for the better.
A less time consuming, soup free spin a traditional dish, this husband-approved chicken pot pie is sure to warm you up on a chilly winter night.
Ingredients
- 12oz boneless skinless chicken, cubed
- 1 can crescent rolls
- 12oz bag frozen mixed vegetables
- 2 cups milk (I used 1%)
- 2 Tbsp butter (I used Original Country Crock for a lighter version)
- 1/4c flour
- 2 medium russet potatoes, peeled and cubed
- 1/4-1/2 Tbsp Thyme
- 1/4-1/2 Tbsp Sage
- 1/4 Tbsp Garlic powder
- Salt and pepper to taste
Directions
1. Pre-heat oven to 350 degrees
2. Cut chicken into bite-sized cubes and coat with olive oil. Season with salt, pepper, garlic, and thyme. Heat pan over medium-high heat and cook chicken to an internal temperature of 165 degrees
2. While chicken is cooking, bring a pot of water to a boil (I fill a 2 quart pot about 2/3 full). Peel skin from potatoes and cube. Once water is boiling, add potatoes and cook until soft, about 10 minutes. Drain and set aside.
3. Once the chicken is cooked through, place in a separate bowl and set aside. In the same pan used for the chicken, turn heat back to low/medium and add butter. Once melted, add the flour and whisk until crumbles formed.
4. Add 1/2 cup of milk to the flour crumbles and whisk. Continue adding 1/2 cup of milk until consistency achieved - should not but runny but not as a thick as a condensed soup in a can
5. Add frozen vegetables to roux (creamy mixture) and cook for about 5 minutes.
6. Add potatoes and chicken and season with salt, pepper, thyme and sage. Let simmer
7. While filling is simmering, spray an 8x8 pan with non-stick spray. Open can of crescent rolls and place half on the bottom of the pan. Stretch/spread until covering the bottom. Make sure any seams in the rolls are sealed
8. Brush with olive oil and bake for about 7 minutes or until slightly golden
9. Remove from oven and cover with chicken pot pie filling - I used all of it
10. Unroll remaining crescents and flatten - no need to fill the seams.
11. Lay crescents on top of pie filling - it will not fit perfectly so if you want it to cover the whole pan, you will need to open another can of crescents OR try flattening with a rolling pin (this will of course make your crust thinner)
12. Cover pan with foil and bake for 28 minutes
13. Take foil of and bake for another 5-6 minutes until golden brown
14. Let cook for a few minutes then serve!
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