Robbie's Chicken Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: (1) box of Pillsbury refrigerated pie crusts (no substitutes!)
(1) Rotisserie chicken
1 cup frozen baby peas
8-10 ounces sliced mushrooms, (usually cremini or baby bellas for me....)
1 medium Vidalia onion, diced
Olive Oil to saute vegetables, about 2 TB
3-4 fresh carrots, peeled and sliced, about 1.5 cups
2 cans cream of chicken soup, or 1 can of cream of chicken and one can of cream of celery
Dash of Kitchen Bouquet or Gravy Master
1 TB dried Tarragon (optional....sometimes I leave this out if cooking for a family with kids since it has a distinctive flavor not everyone likes at a young age!)
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Directions: |
Directions:Remove and shred up the meat from the rotisserie chicken and set aside in a large bowl. Pour the canned soups in on top. In a large saucepan, cook the onion, carrots, and mushrooms until done and tender. Put these on top of the bowl of chicken/soup and mix thoroughly. Add a dash of the Kitchen Bouquet or Gravy Master to add a bit of color. I like it to be a light caramel color. Add the frozen peas and mix in. Pour the mixture into a pie pan lined with one of the pie crusts. If Tarragon is desired, sprinkle over the mixture and then top with the other crust. Crimp along the sides to seal, then cut some vents into the top. Bake on a rimmed cookie sheet (to catch drips) for about 40-50 minutes, or until the pie crust is browned and the chicken is bubbling in those vents. You might need to cover the outer crimped crust part to keep that from burning.
Let stand for about 10 minutes before slicing and serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes, plus baking time |
Personal
Notes: |
Personal
Notes: This freezes really well, so I usually make two at a time. If freezing. Cool COMPLETELY and then cover with cling wrap and then heavy duty tin foil. From frozen, remove the inner plastic wrapping and cover with a loose foil tent. Bake on a rimmed cookie sheet for 1 hour. After an hour, remove the foil tent and bake another hour or until crust is browned as described above. Or, turn the temperature up to 350º and bake until done...keep an eye on it so it doesn't overcook.
When my sister Dolly had her son Harrison, she went through long hours of labor and after he was finally delivered, she was famished....! She had been without food for a long time in case a C section was going to be needed. This was an acute craving, so I baked this pie for her and her husband Trip somehow got the entire pie, piping hot, up to her room in the hospital! Much better than what was on the tray the hospital brought her. The only think she wanted from that tray was the fork and napkin......:-)
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