Chicken Pot Pie IX
This is my 10 year old son's FAVORITE meal. When I cook this, the dinner table is silent, save for the audible "mmmmm" the kids say when they're eating it. No kidding.
Here's how I've tweaked it to make it easier and to better suit this working mom's need for speed and our family's tastes:
1/ I poach the chicken ahead of time. It's simple: Boil water and put in some herbs (dried basil, parsley, whatever). When the water comes to a boil, put in the chicken breast. Turn off the water & let it all sit for 30 minutes. Perfect, moist chicken as a base.
2/ I try to cut some of the fat so I use about 2TBLs of "I can't believe it's not butter light" and a scant 1/4 cup of onion (I buy frozen, chopped onions at the grocery store).
3/ I use about 2 cups of chicken broth for a more chickeny flavor.
4/ My kids hate chunky vegetables in casseroles, so instead of the carrots, peas, & celery, I add a jar of baby food (orange colored) to the gravy. It gives it a nice golden color and the kids have no idea the veggies are there.
5/ I pre-bake the bottom pie crust for about 15 minutes before filling it so we avoid the mushy taste of unbaked pie crust.
0 users found this review helpful
Jan. 10, 2013