Sunday, October 21, 2007

Sunday Night Suppers: Chicken Pot Pie

This is a great, quick-fix supper the kids will love with enough gourmet flavors for the grown ups. Cook the chicken ahead of time (in the a.m.) to make it even faster.

Chicken Pot Pie

1 pkg. refrigerated pie dough (2 crusts)
1/4 onion, diced
1/2 tsp. minced garlic
2 boneless chicken breasts, seasoned to taste, cooked and cubed
1 cup sliced fresh mushrooms
1/2 cup sliced carrots
1/4 cup chopped celery
1 can cream of mushroom soup
1/4 cup (or little less) milk
1 tsp. dried rosemary
salt and pepper to taste

Preheat oven to 350. Unroll pie dough, setting one aside for top and using the other to line 9" pie dish. Saute garlic and onion in a little olive oil, adding mushrooms when onions are just turning opaque and cooking until mushrooms are just softening up. Layer chicken, carrots, and celery in pie pan, topping with onion/mushroom mixture. In separate bowl, mix cream of mushroom soup and milk, stirring until just mixed. Pour over pie. Sprinkle with rosemary, salt, and pepper. Top with remaining pie crust, cutting slits to vent. Cover rim of pie with foil to prevent burning. Bake at 350 for 40 minutes, or until crust turns golden brown.

Enjoy!

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