Wednesday, July 17, 2013

Chicken Pot Pie

It is SUPER hot right now.  Like might melt your face off hot...  but when Jeff brought home some of the new Pilsbury GF buckets of dough I decided I had to make a chicken pot pie.  Super yum.  I made it up on the fly and I'm super awful at actually creating recipes.  It's a lot like work, ya'll.  So this is roughly what I did.

I rolled out the first half of the dough to make the bottom crust and even though it didn't say to I poked some holes on the bottom with a fork and par baked it at 425 for about 15 minutes.

For the filling I cubed and browned 2 chicken breasts.  Right before I removed it from the pan I put in about a tablespoon of fresh chopped rosemary.  Removed the chicken from the pan and then sauted some onions, carrots, and green beans - 'cause goodness gracious we have a lot of green beans right now.  I didn't have any chicken stock so I used 2 teaspoons of  Mrs. Miller's Gluten Free Chicken Flavored soup base in a cup of boiling water and used that with about a teaspoon of corn starch to help create a gravy.  It worked pretty well but I think next time I might try adding some instant mashed potatoes - just to see what happens.

Once all of that jazz was cooked up I added the filling to the pie and then rolled out the top.  It worked out pretty well.  Hard to complain really considering how hot and humid it is and we were in a hot kitchen.  Take your time when working with this product and you won't be disappointed.  Cooked the pie for 30 minutes at 425 and it was golden and bubbly.  The edges got a bit dark but that could have been avoided by using foil around the edge of the crust.

Now to do something with these...

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