Wednesday, November 30, 2011

Homemade Chicken Pot Pie ~Quick, Easy, and Delicious Recipe!

If you are short on time but want to fix your family (or even just yourself) a delicious meal, then try this recipe for Homemade Chicken Pot Pie.

{Please ignore the ugly cookie sheet under the Ramekin, this is my designated spill-over sheet}

This recipe is based on making three servings (I am trying to cook small) but can easily be doubled to make a serving for six.

What you will need:

3 Ramekin (mini casserole dishes) Baking dishes (9.5 oz size each)
Your favorite Poultry Gravy Mix (to prepare 1-1/2 cups of gravy)
1 Can of Chunk Chicken Breast in water, drained (13 oz size)
1 Can of Sliced White Potatoes, drained (15 oz size)
1 Can of Peas & Carrots, drained (8.5 oz size)
1 Half Sheet of Pepperidge Farm Puff Pastry Sheets (or your fav brand of phyllo dough found in frozen section)
Pepper to taste.

Lay frozen pastry sheet out to thaw for about 30 minutes before preparation, or microwave for 15 seconds to quickly thaw. (watch the dough, you don't want it to puff and cook in the microwave.)

Preheat oven to 400 degrees.

In a medium sauce pot make the Poultry Gravy according to package directions.

Add drained Chicken, Potatoes, Peas & Carrots, and pepper to the gravy.  Mix together and remove from heat.

Spoon equal amounts of the mixture into each Ramekin.  This should come nearly to the top of each, but not go over the edge.

Place the Ramekins on a baking sheet.

Cut the dough in to 3 equal sections.  On a lightly floured surface roll each dough roughly in to a square shape that is at least large enough to drape over the top of each Ramekin dish {mine pictured above was actually a little less than I normally use...I was running low, but it is better with a little more overhang}.  Don't press the dough down on to the dish, just drape it over the top allowing the corners to hang freely over the sides of the dish.

Place the baking sheet with Ramekins in the oven and bake for 25 minutes.  The crust will puff a bit and become golden brown.  Remove from the oven and let it stand for at least 5-10 minutes...the sauce inside will be very hot so be careful about giving this to small children.

In less than 15 minutes of preparation, and 25 minutes of baking time you have a fabulous, fresh, hot meal that your family will think you slaved over!

Variations:  For a beef version I use small chunks of leftover steak, or even chopped up frozen meatballs (thawed) and switch the gravy for Beef flavored gravy mix. You can experiment with other veggies too.

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