Wednesday, February 29, 2012

Easy Chicken Pot Pie

No picture tonight, sorry, but this was an easy dinner that just turned out amazing, so I figured I'd share it.  And of course, you can do same thing with homemade pie crust and gravy, if you like, this was just a relatively simple dish when I didn't feel like putting a lot of time in the kitchen

Simple Chicken Pot Pie
1 9" deep dish frozen pie crust
1 9" refrigerated pie crust
1 lb boneless, skinless chicken thighs, cubed
2 carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp rosemary
1 tbsp fresh sage, chopped
2 tbsp fresh parsley, chopped
1.5 tsp coarse black pepper
1.5 tsp sea salt
2 tbsp vegetable oil
1 jar chicken gravy
1/2 cup canned sweet corn

Preheat oven to 425F
1.  Put oil in a pan over medium heat.  Saute onion and garlic until onion is translucent
2.  Add spices, carrots, celery and chicken to pan.  Simmer for 10 minutes, stirring regularly
3.  Turn off heat, and stir in corn
4.  Put hot mixture in frozen pie crust, and cover with gravy
5.  Put refrigerated pie crust over top.  Crimp edges and cut off excess.  Cut slits in the top of the pot pie
6.  Bake in oven for 20-25 minutes, or until top is golden brown.
7.  Remove from oven and let sit for ten minutes before serving
8.  Enjoy!

This turned out SO good.   I could have eaten the whole thing myself, if I didn't have to share. 

No comments:

Post a Comment