I’m leaving for the Caribbean on Sunday, so I figured I’d do up one more recipe for my grandpa before I head down, and throw it into the freezer. This one is a bit easier than the beef pot pies I did before, but just as flavourful and comforting. And cute and tiny. But with no pesky left over filling!
I used the extra pie crust I made double of and froze for the beef pot pies, but just in case you didn’t see that post, here it is. Go ahead and use the same pie crust method, or buy a frozen one.
- 2 boneless, skinless chicken breasts
- vegetable oil
- 1 (10 oz) can of cream of chicken soup
- 1 and a half cups of mixed frozen vegetables, thawed
- a few teaspoons of dried rosemary.
Begin by prepping your pie crust, and then set aside.
To cook the chicken, dice it into about 2 cm square cubes and fry with a little bit of vegetable oil and a pinch of rosemary in batches in a large skillet. Please do not over crowd the pan, just be patient, and cook your chicken in 2 or 3 batches.
When you’re finished each batch, set it on a plate covered in paper towel to drain off any excess oil, and pat dry.
Once you’re done that, put a teaspoon of rosemary in a bowl, and combine it well with the canned soup, the vegetables, and the chicken. I found this method easier than putting the dry ingredients into the pies first, then layering the soup over them, as I had a hard time not ripping the pastry while combining them, what with the small crusts.
Distribute evenly between the crusts.
Use remaining crust dough to cover the pies, and crimp the edges with a fork, and put slits in the top.
Now, bake in an oven preheated oven at 400 F for 35 minutes, or freeze and then cook, thawed (which will take all day, so take it out in the morning) whenever you have a hankering for chicken pot pie.