Friday, May 22, 2009

Gram's Chicken Pot Pie--Updated


**Directions for either one 11x7 inch pot pie, one 9 inch pot pie or four personal pot pies.
Ingredients
  • 2 Tbsp Italian Dressing
  • 1 lb boneless Chicken Breasts- diced
  • 2 cups frozen mixed veges (I like to use the Flav-R-Pac brand from Winco...I mix the 'gourmet cuts caribbean blend' and 'country trio' which has a nice mix of carrots, corn, green beans, broccoli and red peppers.....any frozen veges will work)
  • 1 can (10 3/4 oz) Condensed Cream of Chicken Soup
  • 1/4 lb (4oz) Velveeta Cheese- cut up into cubes
  • 1 sheet frozen puff pastry, thawed (I use Pepperidge Farms Puff Pastry Sheets- comes 2 sheets to a box....if making 4 bowls of personal pot pies, both sheets will be needed)
  • 1 egg, lightly beaten
Heat dressing in a large skillet. Add Chicken and cook 5 minutes or until golden brown and cooked through.
Stir in the veges, soup and cheese.
Once cheese is melted and all ingredients thoroughly combined, spoon into a greased baking dish.
  • For 9" dish: Unfold the pastry sheet and place over the chicken mixture. Fold under edges, press onto top of dish to seal. Brush with egg and cut several slits in the pastry crust to allow steam to escape.
  • For modification using 4 small bowls (personal pot pies): 2 pastry sheets are used. Unfold the pastry sheets and cut in half diagonal. Lay a triangle sheet on each bowl and pastry sheet can be folded under to fit the bowl or pinched around the edges to fit the bowl. Brush with egg and cut several slits in the pastry crust to allow steam to escape.
  • For Jessica's modification--pour chicken mixture into an 11x7 inch casserole dish. You will need 1 and 1/3 puff pastry sheets to cover this mixture. Follow Janel's instructions above. We made it this way because we were trying to stretch it and it turned out great! Kuddos to Janel for this versatile recipe!
Place dish or dishes on baking sheet and bake 30 minutes or until the puff pastry is a deep golden brown.
***If only 2 servings are desired, only cover 2 bowls using a single sheet of puff pastry.
The other 2 bowls of pot pie mix can be saran-wrapped and refrigerated. Before baking the remainder bowls, just let set at room temperature for 30 minutes, cover with the 2nd sheet of puff pastry, bake and enjoy another meal of yummy pot pie!
This recipe was submitted by Janel for Recipes from Jessica's sister blog, The Great Northwest for the Fabulous Friday Guest Recipe Blogger Series

1 comments:

Heather said...

that sounds close to the way I would make mine ... but the added velveta sounds yummy! and the pie is absolutely beautiful! I mean, I REALLY want one NOW!!!! Delicious! Thanks for sharing the recipe!

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