Chicken Pot Pie IX
I've made this recipe twice and love how easy it is to customize. I've made it with both shredded, cooked rotisserie chicken and raw breast meat. I prefer the rotisserie chicken since 1) it's readily available at the grocery store and easy to shred and 2) adds a richer flavor.
I boiled the chicken with the veggies in chicken broth (2 cups water and 2 bouillon cubes). For the veggies, I used a mix from Costco that has corn, carrots, peas and green beans. I also added a medium, diced yukon gold potato.
Rather than cook the meat/veggies and gravy in separate pans, I combined everything together into one saucepan. This includes the butter, onion (I used minced onion), and seasonings. I also doubled the amount of pepper, added a 1/4 tsp of poultry seasoning, and a 1/4 tsp of garlic salt.
Lastly, I love to make mini pies using my muffin tin and ramekins since it's an easy way to help with portion control.
1 user found this review helpful
Jan. 1, 2014