Yes, I know you are thinking it…this is a winter meal. I guess it is, but it is a really great way to get some vegetables and protein.
If you do not like chicken pot pie, then you are not American. It is and should be a staple in your home cooking repertoire. It is not hard or all that time consuming.
It is also a canvas that can be painted many colors. You can put just about anything you want in there. Sort of like a stew.
This recipe was not difficult and did not take long. I made a large pot pie instead of individual ones. It is good no matter how you bake it.
I LOVE LOVE LOVE the sweet potato in this. It just gives it the perfect sweet bite.
If you have never made chicken pot pie, try this one. It is really great! Make it for your mother in law and she may finally believe in your mad kitchen skills!
Chicken Pot Pie
Recipe Adapted From: Southern Living
1 small sweet potato
2 1/2 – 3 lbs chicken
1/2 teaspoon seasoned salt
1/3 cup chopped onion
1 teaspoon vegetable oil
1/4 cup butter
1/3 cup all-purpose flour
3 cups chicken broth
1 (10 3/4-oz.) can condensed cream of mushroom soup
1 (16-oz.) package frozen peas and carrots, thawed
2 stablespoon fresh lemon juice
1/2 teaspoon freshly ground pepper
1/2 (15-oz.) package refrigerated piecrust
Pierce sweet potato several times with a fork. Place in microwave oven, and cover with a damp paper towel. Microwave at HIGH 3 minutes or until done. Let stand 5 minutes; peel and dice. Set aside.
Cut chicken into short slices. Sprinkle chicken evenly with seasoned salt. Sauté chicken and onion in hot oil in a Dutch oven over medium-high heat 5 to 8 minutes or until done. Remove chicken and onion.
Melt butter in Dutch oven over medium-high heat; whisk in flour, chicken broth, and soup. Reduce heat to medium-low, and cook, stirring occasionally, 3 to 4 minutes or until thickened.
Stir in cooked chicken and onion, sweet potato, peas and carrots, lemon juice, and pepper. Cook, stirring often, 5 minutes or until thoroughly heated. Spoon chicken mixture into a lightly greased 13- x 9-inch baking dish.
Roll piecrust into 13- x 9-inch rectangle; fit over chicken mixture in baking dish. Cut several slits in top of crust for steam to escape.
Bake at 400° for 30 to 35 minutes or until crust is golden brown and filling is thoroughly heated. Let stand 10 minutes before serving.