Wednesday, September 9, 2009

Chicken Pot Pie

This is our second recipe for the Food Network Chef's Cooking Challenge and it comes from Aida Mollenkamp. Frog Prince was asking for a pot pie, and while I do have a recipe from my mom, it relies on canned soup and Bisquick. When I first started on my cooking adventure, using those ingredients qualified as "from scratch", but I've since refined my definition (as any good scientist does) to more accurately reflect what happens in our kitchen.

Original photo (2009)
When I saw this recipe for a veggie pot pie, I bookmarked it. After reading the reviews, I knew that (1) I could make it with whole wheat flour, (2) I could omit/add/change a few ingredients and it would still be tasty. This is good because I didn't have any fennel, potato or mushroom broth! Where on earth do you find mushroom broth?!?!

The result: a pot pie that we'll be adding to our favorites list :)

Chicken Pot Pie - Adapted from Aida Mollenkamp


  • 1 T butter
  • 3 chicken tenders, cut into 1-inch cubes
  • 2/3 C chopped carrots
  • 2 T minced onion
  • 12 oz. mushrooms, sliced (about 5 C)
  • 1/4 C flour (whole wheat is fine)
  • 1 C chicken broth
  • 1 C milk
  • 1 C peas (frozen), or mixed veggies
  • 1 T chives, dried (or 1/4 C fresh)
  • 1 tsp. parsley, dried (or 1/4 C fresh)
  • Crescent roll dough {or, herby biscuits}

Begin by melting the 1 T butter in a skillet over medium heat.

Add in the chopped chicken and season with salt and pepper.

Cook until chicken is almost done, then add carrots, and onion. Saute for 2-3 minutes.

Add mushrooms and cook until mushrooms have shriveled.

Then, sprinkle the flour over the veggies and stir to coat, cooking an additional 1-2 minutes.

Add chicken broth, stirring as you add.

Add in milk, again stirring to create a smooth mixture. Simmer on medium heat for 5 minutes, or until the mixture thickens up.

Remove the dish from the heat. Add in the peas and herbs and stir well.

Pour the mix into a greased 8x8 inch glass baking dish (we doubled the recipe for a 9x13).

Then, cut apart the crescent roll dough and place it over the top.  Or, make a batch of herby biscuits and drop these over the top.  This is our favorite way to enjoy pot pie.

Bake at 350 for 25-30 minutes until browned and bubbly. Let dish stand 5 minutes before serving.

Original photo (2009)

This dinner is quick to make, easily expandable (i.e., add more veggies or veggies of a different variety), and warms up wonderfully for leftovers. It's a great way to clean out your fridge of leftovers too. The last time we made it we used some leftover potatoes, corn and carrots we had cooked up for another meal.

This recipe is also linked to URS: Quick Winter Dinners, Your Recipe, My Kitchen, Melt in Your Mouth Monday


  1. This was one of the recipes I'd debated using! I'm glad it turned out well =) I have an awfully hard time finding some ingredients here, but I actually HAVE seen mushroom broth at my local supermarket!

  2. Yum! Pot pie is one of my favourite meals. I didn't see this one or else I very well might have made it. It looks so great.

  3. That looks really yummy and something I think my family would love also. Glad it turned out so well for you.

  4. That looks so delish! I will definitely be making this, I actually have all the ingredients except for crescent rolls. I am making one of her desserts, but I am waiting for the kids to be off to school:)

  5. This look good! Nice fall comfort food. I missed this one too because I might have gone for it. Thanks for participating in FNCCC!

  6. Chicken pot pie is our FAVORITE meal around here. It is also the most time consuming because I prefer to home make my own crust. However, my biggest dilemma has been trying to roll the crust out. But since I see you don't have to, THANK YOU VERY MUCH! :), I will be more eager to make it now! I will just spread pieces on it like you did above. It will still be tasty! Thank you!

  7. This looks good! I missed it as well because it looks like something my family would like. Thanks for participating in FNCCC!

  8. Great pictures of the whole process, I never remember to take those.
    I'm going to have to bookmark this recipe.

  9. Oh girl, do you want if I pop over for dinner?! :0)

  10. That looks soooo good. I wanted to make that one for the challenge, but my husband isn't a fan of pot pies. Boo.

  11. This looks really yummy! Chicken pot pie sounds really good right now.

  12. Wow, this is amazing to me that you took pictures of every step of this meal. I'm a visual learner so they help me a lot.

    I'm not into cooking, but I love to eat good food. This looks good.

  13. yum yum yum yum!

    What kind of crescent dough did you use? Do you have any alternatives to the Pillsbury stuff?

  14. I actually use the recipe from the Bisquick box and I love it! Question regarding your toaster oven, how often do you use it and do you use it for most of your baking/stove cooking? Thanks for all the recipes!

  15. What a wonderful tutorial! This looks really tasty and would be perfect for the cooler days of autumn.

  16. I bet if you reconstituted dried mushrooms in a colander and sieve lined with a coffee filter - you could use that water as the "broth" since you get all that wonderful flavor from the mushrooms in the water used to reconstitute them.

    It does look really good though - I may have to try this one really soon too.

  17. sounds delicious and so family pleasing

  18. That looks so good. I've been wanting to find a good chicken pot pie recipe, I'll have to try this one out!

  19. Looks so yummy and much easier than my pot pie recipe. Hmmm, is this the one you added herby biscuits to?


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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