10.24.2010

Chicken Pot Pie



During a drizzly week, Chicken Pot Pie was the feature one night at the Diner.

Now I’ve made chicken pot pie before – chicken, chicken soup, frozen veggie mix, cut up Pillsbury biscuits on top. This recipe was fine, but it was time to step it up. So with a little inspiration from Paula Deen and Taste of the South’s Foodimentary author, viola! A Holly’s Diner version of Chicken Pot Pie.

Chicken Pot Pie, Holly’s Diner style
1 tbsp olive oil
1 chopped carrot (at least ½ cup)
2 large chopped red potatoes (about 2 cups)
½ chopped onion
½ cup chicken broth
2 (10 ¾ oz) cans cream of chicken soup
1 cup sour cream
½ tsp dried parsley flakes
¼ tsp garlic powder
¼ tsp salt
¼ tsp ground black pepper
2 chicken breast shredded, cooked, skinless
½ cup shredded Cheddar cheese
1 package Pillsbury crescent rolls

Preheat oven to 350º. (Cut chicken into “tenders”; season and cook.) Chop carrots and red potatoes into small bite-sized pieces, place in a oven-proof bowl; drizzle with a little olive oil and season; bake for ≈45 minutes, until fork potatoes are fork tender. Spray 4 (2 cup) ramekins with nonstick cooking spray.
In a large skillet, heat oil over medium-high heat. Sauté onions until translucent, about 3 -5 minutes. Add potatoes and carrots. Add chicken broth and cook until reduced by half, about 3 – 4 minutes.
In a large bowl, combine coup, sour cream, parsley, garlic powder, salt and pepper. Stir in vegetables, chicken and cheese. Spoon into prepared ramekins.
Place two flat triangles of crescent roll over each ramekin so they form a square and drape over the sides. Poke holes in crescent roll top to allow steam to escape. Bake until golden brown, about 15 minutes.

Note: Make sure crescent dough is flat across top of bowl, not sunken; if sunken, the depressed part will cook slower and you run the risk of uncooked dough.

Note for next time: Although not my favorite, Chicken Pot Pies just needs the green of peas. Next time I’ll add some frozen peas to make this pie complete.

3 comments:

  1. I'm with you, I like green peas in my chicken pot pie. It still looks great, though, nice job!

    ReplyDelete
  2. It was yummy, especially in my Fiesta bowls!

    ReplyDelete
  3. Presentation is an important part of the "dining experience".

    ReplyDelete