Somehow, some way – – I’ve been bitten by the cooking bug. Stupid bug. Now I keep making a mess in my kitchen, and feeling like an idiot when I don’t understand simple things most women my age learned growing up. But alas, I can read, and I can Google, and I do okay. So the kids begged for more chicken pot pie. The first time I made it, I just bought a rotisserie chicken from the market, you know the kind already hot and ready to go? I shredded the chicken, mixed it with some cream of chicken soup and frozen veggies … and it was a big hit. Last night I made it again, but slightly different. Again, it was a big hit. So this may become a regular thing.
First of all, I do not make my own pie crusts. I do not see the value in that for me personally, the ones I buy in the refrigerated section by Pepperidge Farm do just fine. I have; however, learned the trick of brushing them with egg white … even though my 9 year old son thought I had lost my mind when he saw me doing this.
So this is my attempt at writing down the recipe for those who asked;
but let’s be real – it’s more like instructions.
- Shred your cooked chicken; however you choose to do that. The easy route is buying a hot-n-ready rotisserie chicken from the market and simply shredding it with your hands (taking nibbles as you go along, yum).
- Last night; however, I had fresh chicken legs that were boiled in a big stew pot. They were boiled in water, 2 small cans of cream of chicken soup, a bit of sliced onion, a bit of garlic salt and a bit of vinegar. After the chicken was officially cooked, it got shredded.
- Preheat oven to 425.
- Take refrigerated pie crusts out of the fridge. I buy Pepperidge Farm. They seem easier to roll out – and they are easier to flatten if they have been sitting out on the counter 5 minutes or so, otherwise they can tear or you can get holes. Feel free to ask me how I know this.
- Find your pie dish and get it out – because when the kids put away the dishes, you may have no clue where the lid ended up from last time.
- Go fetch the frozen veggies from the freezer. I prefer frozen over canned. I have never used canned, I guess that would work but I honestly have no idea. Last time I used a family sized bag of frozen peas, carrots and green beans. This time I used a big bag of frozen vegetables that included corn and potatoes and okra, as well as green beans, peas and carrots. The possibilities are vast.
- Now you need 2 more small cans of ‘cream of chicken’ soup, or use one big family sized can. If you wish to make your own ‘cream of chicken soup’, you may. Pinterest has tons of pins on this. I may actually do it next time. Honestly, this time around I really only used about 1.5 small cans and some of the broth from the stew pot; but if you had bought a rotisserie chicken, your options are different obviously. Someone told me last week they used ‘cream of mushroom’ cans in their pot pies. I guess that would work, I have no idea. My husband hates mushrooms in general, so I will not be trying that method. At any rate; you the idea I am sure.
- Now get yourself a big bowl, or use the bowl the shredded chicken is already sitting in – – and mix the chicken with the frozen vegetables.
- Now mix in the cream of chicken soup and/or broth or combo of both. It should be thick and kind of gooey, not like soup, with not much excess liquid.
- Roll out one of the pie crusts into the bottom of your pie dish. Glass or ceramic is best, and preferably a pie dish that is deeper – with enough room for the guts. The pie crust may or may not roll up the entire sides of your pie dish – but it should at least come close. Mine barely touches. Smooth over any holes or cracks with your fingers. No need to grease the pie plate or pie crust.
- Scoop the chicken/veggie mixture into your pie plate on top of the bottom crust. Fill it up almost to the top. You may have some left over. I did. I used my leftover to make mini chicken-pot-pies in a muffin tin (more on that later).
- Now it’s time to put the TOP on this pie. Get the other pie crust from the box and flatten it somewhere – preferably on a clean surface, like a cutting board. 🙂
- Brush a little bit of egg white on top of this crust before you poke holes in it. Note it is easier to do this with a pastry brush, which I now own, as opposed to last time when I attempted to use a mini rubber spatula. I will confess though; last night I made the mistake of putting too much egg white on there – it wasn’t a disaster but it made the dough too wet and a bit more difficult to put on the pie; but lesson learned. It doesn’t take much egg white. Hey, don’t judge, it was a new brush and I had never used it before, lol.
- Your pie will need to vent – not like complaining to the neighbor about your laundry kind of venting – but more like letting steam escape kind of venting. Basically; the top crust needs holes of some sort. Some people use straws to draw little holes around the edges. Some people use small rounded cookie shapes, if they are small enough. I happen to have a pie crust lattice plastic thingy that I push down onto the dough and it creates cut squares. Then I just pick out the squares with a butter spreader, or my fingers, or whatever. This plastic thingy though is not ideal – I’ve used it a few times and while it gets the job done, it is kind of messy. If you’re big into presentation or having it look perfect, you may want to do your own holes. Next time I will use a straw I think. At any rate; get some holes in there. Not too many though.
- Lay the pie crust on top of the filled up pie dish, trying to center it as best you can. Using a fork, you can kind of crimp the edges along the dish and tear off the extra dough. I’m sure there is an art to this, as women have been doing it forever, but I just kind of wing it. Keep in mind, I had never done this in my life until a few weeks ago, so I’m learning. If you have trouble, maybe google it or find a youtube video if you want better instructions, or just laugh at me and the hilarious visual of me trying to explain the whole thing – or laugh at me trying to crimp a pie crust that is too wet from too much egg white. Note: I used the extra dough to line a loaf pan for another creation … more on that later too.
- So at this point you should have your pie assembled. Say a prayer over it – blow a kiss up to Heaven and stick that baby in the oven. But wait – – did you just set that thing in there on the oven rack? Oh no no – put that pie plate on a cookie sheet, my dear. Trust me on this, it makes retrieving the thing much easier.
- Bake at 425 for about 40 minutes. This honestly depends on your oven and how dense your pie is and what kind of pie dish you’re using … but my best advice is 425 for 40 minutes, and add more time if needed.
- Ding Ding Ding – the timer goes off. It smells good. Take it out and don’t burn yourself. Let it cool 5 mins or so.
- Don’t worry if there are leftovers; it tastes good on day two as well. There will not likely be a day three.
- And for the record – it seems to be a tie as to whether we liked the pie the first way I did it with the rotisserie chicken or last night’s method. Regardless, it was a big hit, and the family wants more.
As always, make champion choices,
The Healthy Habit Lady