Monday, November 10, 2008
Karin's Chicken Potpie
Hello, my dear girls! It's Karin Dance, your long-lost recipe club member. Well, I've decided I still want to post recipes here now and again so I can have them all in one place. So, today I'm posting one of my favorites: Chicken Potpie!!!
Dave and I found this recipe a few years ago in our favorite magazine, Real Simple. I've changed a few things to put my own twist. We've enjoyed eating these babies countless times. I love making individual potpies because, to me, one big potpie is just messy and no good. Hope you like it :) Miss you girls!
Individual Chicken Potpies
1 8-oz. bag of frozen mixed veggies (I like California mix, but I change it up a lot. I've put in cooked carrots from my garden, frozen peas, even cooked cubed potatoes.)
2 refrigerated piecrusts (I love Pillsbury--comes with 2 in one box)
1 10-3/4 oz. can cram of chicken soup
1/2 C milk
2 cups chopped cooked chicken or turkey (It's good with cooked frozen chicken, but MUCH better with fresh, rotisserie chicken. We like to buy the cheap, yummy COSTCO chickens. We shred up the chicken and use half for this recipe and save the rest to make soup or chicken quesadillas or something the next day).
1/2 t garlic salt
1/2 t black pepper
or any other seasonings to taste
Preheat oven to 375. Defrost the veggies in microwave (Or cook to soften fresh veggies. One time I didn't cook my fresh carrots and they were to hard when I cooked the pies). Chop up raw chicken, season, and cook in a frying pan (or just use rotisserie).
Cut 2 round piecrusts into quarters, to yield 8 equal pieces. Coat 4 small aluminum-foil pans or 4 ramekins with cooking spray (I don't do this step, but this is what the recipe instructs. Also, I can usually get 5 pies out of this recipe with the extra, trimmed-away dough, so prepare 5). Line the bottom of each with a quarter of crust, molding it with your fingers (break off small extra pieces to cover bare spots and completely cover pan). Trim off excess.
In large bowl, mix soup and milk; add remaining ingredients. Spoon about 2/3 C of mixture into each pan. Top each with piecrust quarter. Trim excess dough, pinch edges, an cut vents in top. Using either a little milk in a bowl or a beaten egg, dust the top of the pies with a pastry brush (This makes them come out pretty and golden. I prefer beaten eggs.).
Place on baking sheet and bake 35 to 45 minutes or until golden brown.