We’re having a blizzard tonight, so it’s a night for comfort food. This chicken pot pie is my first attempt at the dish, so it’s a true concoction with lots of short cuts. And since I don’t like biscuits (I know — what Southern girl doesn’t like biscuits!), I used crescent rolls on top.
2 boneless chicken breasts
4 boneless chicken thighs
3 tablespoons of honey mustard
1/2 tablespoon crushed red pepper
1 jar of Heinz chicken gravy
12 ounces of chicken stock
2 tablespoons lowfat sour cream
2 packages of Bird’s Eye Steamfresh mixed vegetables
6 ounces (1 jar) of sliced mushrooms
1 package of crescent rolls
How I Made It:
Place the chicken in a foil lined baking dish, covering the pieces with the honey mustard. Sprinkle with the crushed red pepper, cover, and bake for 40 minutes in a 400 degree oven. When it’s done, let it cool and then set it aside until you’re ready to make the pot pie.
Preheat the oven to 375 degrees. Prepare a large baking dish with non-stick spray. Cube the roasted chicken and set it aside.
Microwave the frozen vegetables according to the instructions on the package. In a large saucepan, heat the gravy over medium-high heat. Pour 8 ounces of the chicken stock into the gravy jar, put the lid on, and shake to capture any gravy that was left in the jar. Top off with the rest of the stock (equal parts gravy and stock) and then add it to the saucepan.
Whisk in the sour cream until blended. Stir in the mushrooms and the vegetables. Then remove the mixture from the heat.
Layer the chicken in the bottom of the large baking dish. With a slotted spoon, spoon the vegetables evenly over the chicken. Pour the remaining sauce over the chicken and vegetables.
Unroll the crescent rolls. Use half of them, in sheet form, to top the chicken and vegetables. (You can bake the other half of the rolls as normal.)
Bake the pot pie for 15 minutes or until golden brown on top.
How It Turned Out:
Not bad, but not great. The chicken is tasty, and the veggies aren’t mushy. I was hoping for a creamier sauce. Maybe reducing the chicken stock to half the amount of the gravy would help. Or, even better, putting in the time to make a sauce from scratch. Nevertheless, for a cold and snowy Thursday, it’s a pretty tasty dinner.