I love this recipe. I modified it a bit from my friend Krissy's recipe. It is so warm and hearty on a cold night or really any time of the year :) I love to pair this with a spring mix salad with tomatoes, swiss cheese, roasted almond slices, and mushrooms. I hope you enjoy it as much as I do. This dish is also really easy to freeze in individual servings for a quick meal when you are too tired to cook :)
Chicken Pot Pie
You will need:
3 chicken breasts (boneless)
2 cans of mixed vegetables (drained)...I use the value brand at Kroger but Vegi-All is the name brand
1 small can of sliced mushrooms and stems (drained)
1 can Cream of Chicken Soup (I usually use the Healthy Choice by Campbell's)
1 can Cream of Mushroom Soup (Healthy Choice by Campbell's)
garlic powder
onion powder
Tony Chacheres season
Black Pepper
Chopped Dried Onion spice
Ground Red Cayenne Pepper
Sea Salt
Bread Topping:
1 stick of butter
1 cup or so of milk
Flour--add until it is thicker but not as thick as say pancake mixture
First, cut the fat off of the chicken and discard. Then cut the chicken breasts in half or in thirds. Fill a medium to large pot about 1/3 full of water and put raw chicken in and bring to a boil. Add a few dashes of sea salt to the water to help season your chicken if you'd like. You might want to turn the temperature down a bit when it begins to boil because the chicken has a tendancy to boil over and makes a mess. Boil the chicken for about 30 minutes or until there is no more pink.
After chicken is done, Preheat the oven to 375 degrees.
Pull the chicken out of the water and place in a mixing bowl that you can use a fork in (scratch less, glass, or stainless steel). While the chicken is cooling a bit, drain your cans of mixed veggies and mushrooms. Using a fork and shred the chicken. You can do this without burning yourself by using a fork to shred and another utencil to hold it in place. You can decide how chunky you want your chicken to be. I like mine pretty shredded.
After you have shredded your chicken, in the same bowl, add your drained veggies and mushrooms, add your cans of soup, and dash in all of your seasonings to your liking. Once again, be careful with your salt and especially with your black pepper because I have overdone the pepper before and it was pretty much un-edible :( Just remember that you can always add more later. Mix everything together well. Get a 9" X 13" pyrex glass baking dish and spray it with nonstick cooking spray. Scoop the chicken mixture into the dish and spread evenly.
In a seperate microwavable mixing bowl, melt the unwrapped stick of butter in the microwave until it is liquid...about 30-40 seconds. Take the butter out of microwave and add flour slowly and milk and whisk until you have a semi-thick batter. Thicker than milk but thinner than pancake or waffle mix. Pour this mixture over the top of your chicken mixture in the dish and bake in the oven for 40-60 minutes uncovered. I like mine to have a golden brown top. When you pull it out of the oven it will be so hot so let it sit for a minute. This is a great time to make your salad. After you have the salad ready, serve your yummy meal. It makes about 6-8 servings. I hope you enjoy it!
