CHICKEN POT PIE WITH A TWIST!
I've searched for a chicken pot pie that had a bit more flavour, couldn't find one so I made this last night. I have to say that it had a very nice flavour and texture. The secret is adding mustard! Hope you enjoy it as much as we did !
Provided by cfletcher
Categories Savory Pies
Time 50m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a pan over medium heat.
- Add salt and pepper to the chicken.
- Fry on medium or lower until cooked through. You might have to reduce the heat so that the chicken will NOT brown - just cook.
- While the chicken is cooking slowly, chop the onions and celery.
- Add onions and celery to the same pan as the chicken
- Cover the chicken and vegetables so that they become tender.
- While this is cooking, chop the potatoes and carrots - cubed.
- Boil potatoes and carrots until fork tender.
- Add frozen peas about 5 minutes before the potatoes and carrots are done.
- In a separate bowl, mix chicken soup, milk, chicken boullion and mustard -- consistency should be loose (you might have to add a bit more milk to make it a sauce).
- Drain vegetables and add to a large casserole dish.
- Remove chicken and chop into bit size pieces - add to casserole.
- Add softened onions and celery on top of casserole.
- Pour soup mixture on top of casserole.
- Roll out pie dough on top of casserole.
- Bake at 350 F for 35 - 45 minutes until pie dough is golden brown.
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MaKayla West-Snider
[email protected]Overall, this was a good recipe. I would definitely recommend it to others.
eslam nagib
[email protected]This recipe was a bit too time-consuming for me. I think I'll look for a simpler pot pie recipe next time.
Aoife Cassidy
[email protected]The chicken was a bit dry in this recipe. I think I'll try using a different type of chicken next time.
Adnan jabbar
[email protected]This recipe was a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Lakeesha Mugeshi
[email protected]I'm not a huge fan of pot pie, but this recipe changed my mind. The crescent roll crust was a game-changer.
Samantha Gittens
[email protected]This recipe is a great way to use up leftover chicken. It's also a great way to get your kids to eat their vegetables.
Mudabir Hussain
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the unique flavor of the crescent roll crust.
Modou Susso
[email protected]This recipe was easy to follow and the results were delicious. I would definitely recommend it to others.
Ayaaan shahh
[email protected]The crescent roll crust was a bit too doughy for my liking. I think I'll try a different crust next time.
Masroor Zehri
[email protected]This recipe was a bit bland for my taste. I think it needed more seasoning.
Daniel Mercado
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The crescent roll crust is a fun and easy way to change up the traditional pot pie crust.
William Melo
[email protected]This recipe is a great way to use up leftover chicken. It's easy to make and the results are delicious.
Peter Williams
[email protected]I made this recipe last night and it was amazing! The combination of flavors was perfect and the chicken was so tender. I will definitely be making this again.
Desmond onwuaju
[email protected]This chicken pot pie with a twist was a hit with my family! The crescent roll crust was a unique and delicious touch, and the filling was creamy and flavorful. I added some extra vegetables, like peas and carrots, and it turned out perfectly. Definit