Thursday, July 12, 2012

In the Kitchen with Jason: Gram's Chicken Pot Pie

Welcome to our great pot pie search. This is the third recipe that we have put on the blog, and if I am not mistaken, we have made one other pot pie recipe that didn't make the cut and didn't get posted. And the good news: this is the best one yet! We have made a few adjustments to make it a little healthier and a little tastier (more veggies, less puff pastry, etc.). I have no idea where this recipe comes from as it is hand written by Jess on a recipe card.

  • 2 Tbsp italian dressing
  • 1 lb raw bonless skinless chicken breast, cut into little cubes
  • 1 serving of cream of something soup mix
  • 3 cups frozen mixed veggies
  • 2 oz shredded Cheddar cheese
  • 1 sheet frozen puff pastry, thawed
  • 1 egg white, lightly beaten
  • Preheat oven to 400 degrees.
  • Heat the Italian dressing in a large skillet over medium high heat.
  • Add the chicken and cook, stirring regularly, for 5 minutes.
    • While the chicken cooks, this the perfect amount of time to make up the cream of something soup.
  • Add the veggies, soup and cheese to the chicken.
  • Stir until everything is all melted together and delicious looking.
  • Pour into a 9x9 pan sprayed with cooking spray.
  • Unfold the puff pastry and place over the pan.
  • Trim the excess puff pastry from around the corners.
  • Push the edges of the puff pastry into the rim of the pan to seal.
  • Brush the puff pastry with egg white.
  • Cut a few slits into the pastry.
  • Place on a baking sheet and cook for 30 minutes.
  • Let stand 5 minutes before serving. 
Statistics (The calorie count is our best guess)
  • Servings: 6
  • Calories per serving: 450
Please enjoy!

-Chef Jason

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