Thursday, January 12, 2012

In the Kitchen With Jason: Quick and Easy Chicken Pot Pies

This was a fun recipe to make. Though the end result had one more serving than planned, we were lucky as I had accidentally made an extra crust as well. This recipe was originally found on page 419 of the Cooking Light Complete Cookbook. It has been edited to bear a closer resemblance to reality.

  • 1/2 of one 15 oz package of refrigerated pie dough
  • 2 Tbsp flour
  • 1 tsp sage
  • 1/4 tsp ground black pepper
  • 1/2 pound uncooked boneless and skinless chicken, cut into little pieces
  • 1 1/4 cups water
  • 1 cup mushrooms, quartered (this was about 5 oz mushrooms for me)
  • 1 10.5 oz can cream of chicken soup (reduced fat and sodium are recommended)
  • Preheat oven to 425 degrees.
  • Cut 4 (4 inch) circles out of dough; discard remaining dough.
  • Spray a cookie sheet with cooking spray.
  • Place dough circles on cookie sheet.
  • Lightly spray the dough circles with cooking spray.
  • Pierce the dough circles with a fork.
    • Make sure that the fork goes all the way through and doesn't just dent the dough as this keeps them from becoming dough balloons when the air inside of them heats up.
  • Bake for 8 minutes.
  • Once they are out of the oven, set them aside.
  • In a mixing bowl, combine flour, sage, pepper and chicken and mix well.
  • Heat a large pan over medium high heat.
    • If  it is a non-stick pan, you do not need to worry about spraying it, but if the pan isn't non-stick, spray the pan with cooking spray right now.
  • Add chicken to the pan.
    • If there is any loose flour/sage/pepper mixture remaining, don't add it just yet.
  • Cook the chicken for 5 minutes.
  • Stir in water, vegetables, mushrooms, soup and any remaining flour/sage/pepper.
  • Bring this mixture to a boil.
  • Reduce heat to medium low and cook for 10 more minutes.
  • Spoon about 1 cup (makes 4 servings) of mixture into a bowl and top with a prepared crust.
Please enjoy!

-Chef Jason

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