Sunday, March 6, 2011

Gult- Free Chicken Pot Pie

This picture is a little pathetic. Haha. It's leftovers from last night, and personally it is amazing cold! Just as amazing as it was hot.

Things you'll need:

Chicken stock:
~5 thinly sliced chicken breasts
~3-4 large potatoes
~2 bags mixed vegetables
~1/2 small onion
~Chicken bullion (most use cubes, I used the yellow powdered)
~sprinkle of thyme
~2 bay leaves

~ 1 can 98% fat free condensed cream of mushroom soup
~1 can 98% fat free condensed cream of chicken soup
~2 cups fat free milk
~1 cup flour
~2 tsp. celery salt
~S&P to taste
~1 large garlic clove, 2 small

Pillsbury unroll pie crust

Preheat oven to 375 degrees.

Cut onions into small pieces; cut chicken into bite sized squares. Peel and cut potatoes into small squares.

Bring a large pot of water to boil, add in bullion, salt, raw chicken, potatoes, veggies, thyme and the two bay leaves. (like making chicken soup!) Let boil until veggies are tender, about 20 minutes or so. Drain veggies & chicken, with a bowl under to catch your fresh chicken broth. Discard the bay leaves. Place veggies back in pot, and start the gravy.

In a medium pot, add cream soups and two cups of ff milk. (Use cans as measurement) Whisk together and get hot (make sure it doesn't burn) Add your celery salt, garlic, and S&P. Once that simmers for 1-2 minutes, whisk in simultaneously flour and hot broth (use about 4 cups). Keep whisking, fast until almost all lumps are clear and gravy thickens. (add more flour if still watery)

Mix in big pot with Veggies and Chicken.

Get a large casserole dish, and Pam the bottom. Roll out 1 of the pie crust with a rolling pin to fit the bottom of the dish. place in bottom, add filling, and place second pie crust on top. Bake at 375 for approx. 45 minutes, or until brown. (Ignore Pillsbury directions)

Set 10 minutes, enjoy!

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