Sunday, July 19, 2009

American Pie

I baked a pie the another night. Not an Aussie pie, a real American chicken pot pie and damn, it was delicious! Boyfriend said it was as good, if not better, than any pie he had ever gotten at Starbucks and I take that as a compliment because the boy likes his pies. I think he ended up eating half of the pie in one sitting, and it wasn't your typical small pot pie, it was in a pie tin so it was pretty big. It was really simple to make- the hardest part is just chopping all the vegetables! Another perfect, hearty meal for a cold wintery night.

Chicken Pot Pie
2 Large Cooked Chicken Breasts, lightly seasoned with your favorite chicken seasonings, and cut in to small chunks
1 Teaspoon of Celery Salt
1 Teaspoon of Garlic Salt
1/2 Teaspoon of Black Pepper
1 Large Stalk of Celery, chopped in to small pieces
1 Large Carrot, chopped in to small pieces
2 Smallish Potatoes, chopped in to small pieces
1/4 of a Brown Onion, chopped in to small pieces
3-4 Tablespoons of Butter or Margerine
1 Can of Cream of Chicken Condensed Soup (We used the cheapo Aldi one and it worked great)
2 Ready Made Pie Crusts (Pillsbury or whatever you prefer back home or we used 2 Coles Shortcrust Pastry Sheets)
Pie Tin
Large Bowl
Cooking Spray

Melt enough butter/margarine in a pan to saute all of your veggies in (this may require more or less butter/margarine so you be the judge). Allow the vegetables to cook until they are soft and have reduced to about half of their original size. Sprinkle with pepper, celery salt, and garlic salt. Remove from pan and pour in to large bowl. Pour chicken chunks in with veggies. Pour can of soup on top. Mix all of the ingredients together so that all the veggies and chicken chunks are well coated in the soup. Put in the refrigerator for an hour or I put our mixture in the freezer for about 20 minutes. Preheat the oven to 425F. While the mixture is cooling down, spray your pie tin with cooking spray and then press your pie crust in to the tin. Once the mixture is cool, pour in to the pie crust. Place the second pie crust on top and scrunch on to the bottom crust to join the two crusts. Poke some holes or slits in the top of the crust so that steam can escape. Place in the over and bake at 425F for about 15 minutes, then reduce the heat to 325F for another 15-20 minutes. Pie is done when the crust is a golden brown and the inside mixture can be seen bubbling up through the holes/slits. If you notice your pie crust edges starting to burn, but the rest is not quite done, simply put foil over the sections that are burning and this will keep it from further burning.

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