Meet the Sullivans: Easy Chicken Potpie

October 19, 2010

Easy Chicken Potpie

Sunday was a very, very busy day for us. Our day started at 6:40 when we got up to get ready to go to Half Moon Bay for the annual Pumpkin Festival (more on that later). When we came home some of Keith's friends met us at his mom's house to help Keith move our big furniture like our couch, which was still in its box and our entertainment center and a few other smaller things. The cable guy came, Keith went to Best Buy, I went to Target and my parents'....

The moving and errand running continued all day for both of us until we finally both got home around 6 o'clock Sunday night. Earlier in the week I had seen a Rachel Ray newsletter pop up in my email inbox. The newsletter included a recipe for "easy" chicken pot pie. Did I mention it was raining all day as we moved? Sunday was the perfect day for comfort food and for a casserole.




Ingredients

  • 2 cups cubed rotisserie chicken breast, skin discarded
  • One 1-pound bag frozen mixed vegetables, preferably peas, carrots and onions
  • Two 10.75-ounce cans cream of potato soup
  • 3/4 cup milk
  • 1/2 teaspoon dried thyme
  • Salt and pepper
  • 1/2 cup plus 1 tablespoon (4 1/2 ounces) lard, frozen and cut into small pieces
  • 1 egg, beaten 
  • 1 package of pre-made pie crust. (I used the Safeway brand. Found near the crescent rolls.)
Directions: 

  1. Preheat the oven to 400°. In a large bowl, combine the chicken, frozen vegetables, soup, milk, thyme and ½ teaspoon pepper; transfer to a 7-by-11-inch casserole dish.
  2. Using a food processor, combine the flour and ¾ teaspoon salt. Add half of the lard and pulse until the mixture resembles sand. Add the remaining lard and pulse until only pea-size lumps remain. Add the ice water and pulse briefly until the dough holds together. Turn out onto a floured surface and gather the dough into a ball. Roll out the dough into an 8-by-12-inch rectangle. Drape the dough over the rolling pin to transfer to the casserole; crimp the edges. Cut 3 slits in the dough for vents and brush all over with the egg.
  3. Bake the casserole until golden-brown and bubbling, 40 to 45 minutes. Let sit for 10 minutes before serving.

    Everyone seemed to really like the dish. Our friends Anne and Jaeson stopped by to see our new place and ended up staying for dinner. My friend Anne is very particular about food. If it were up to Anne, burritos would be on every menu. She and I share a love for Mexican food. So, when Anne said she liked the Chicken Potpie I knew it was good.

     I like this recipe because it was so simple. All you do is mix everything together and cover the casserole dish and cover with a pre-made pie crust. I was able to let it sit in the oven to cook for 45 minutes while I ran around taking care of all the loose ends from moving that day. 

    I managed to not get a single picture of this recipe because it got eaten up so quickly.


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