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Easy Bake Chicken Pot Pie

Don't be Chicken to try this recipe

 

This version is based on a  generous amount of chicken stew with a somewhat soupy consistency that  makes it perfect for ladling on top of mashed potatoes.  You, your family and guests are gonna love this pot pie!


Technique tip:  Your 9- by 13-inch baking pan needs to be at least 3 inches deep to fit  all of the stew. If your pan is shallower, pour in the stew until it is  about 1 inch from the top of the pan and keep the remaining stew warm  on the stovetop. Jen then uses the stovetop leftovers to create another Pot Pie to give to the elderly or needy neighbors.


Ingredients


  • Nonstick cooking spray, for the pan 
  • 4 tablespoons (1/2 stick) salted butter 
  • 1/4 small white onion, finely chopped (optional) 
  • 4 carrots, peeled and cut into 1/2-inch dice 
  • 1/4 cup all-purpose flour 
  • 8 cups (64 ounces) chicken broth, store-bought or homemade 
  • Two 22.6-ounce cans condensed cream of chicken soup 
  • 4 cups shredded meat from 1 store-bought rotisserie chicken 
  • 1 cup frozen peas 
  • Kosher salt and freshly ground black pepper 
  • Two 8-ounce tubes refrigerated crescent rolls 
  • Mashed potatoes, for serving


Preparation


  1.  Preheat the oven to 375°F. Spray a 9- by 13-inch baking pan with nonstick cooking spray.     
  2.  In a large soup pot or Dutch oven, melt the butter over  medium-low heat. Add the onion (if using) and sauté until tender and  translucent, 3 to 4 minutes. Add the carrots and cook until slightly  softened, about 4 minutes. Stir in the flour and cook for 1 minute,  stirring often and scraping the bottom of the pot.     
  3. Whisk in the chicken broth and continue whisking until the  flour is fully incorporated. Stir in the chicken soup. Increase the heat  to medium-high and bring to a gentle boil. Simmer for 5 minutes.     
  4. Remove from the heat and stir in the shredded chicken and  frozen peas. Taste and season if necessary with salt and pepper. Pour  the mixture into the prepared baking dish.     
  5. Open one can of crescent dough and unroll the contents onto a  surface. Press the perforations together inside each rectangle to make a  single rectangle. Set it on top of the stew in the pan, flush against  one long side; it will cover about two-thirds of the surface. Open the  second can of crescent dough and unroll the contents onto a surface. Set  aside half of the dough. Press the perforations together inside the two  remaining rectangles to make one long rectangle. Place it on the  uncovered part of the stew, easing it into the space without overlapping  it with the dough that is already there. Tuck the corners and edges in  if necessary. The dough should fit pretty neatly on top without needing  to crimp the edges (if desired, form small crescent rolls with the  remaining dough and bake them separately).     
  6. Bake until the crust is nicely browned and the stew is bubbling  around the edges, 15 to 20 minutes. Let stand for 5 minutes.     
  7. For each serving, place mashed potatoes in the center of a  shallow pasta plate and spoon over a generous amount of stew and crust,  so that the potatoes are completely covered. Serve.     

Visitors in the Mountains

Jen and I love to entertain guests, sharing the majesty and magic of what brought us to the Appalachian Mountains many years ago.  


Consequently, on any given week we have an additional two to a dozen or more mouths to feed here at the farm.  Jen not to be shackled to the kitchen loves quick and easy recipes guaranteed to please.  The livestock and guests wait for no woman.


This recipe from prep to plate is no more time than it takes to "bake" a frozen Chicken Pot Pie from the frozen food aisle.  45 minutes total.