Friday, October 10, 2008
About a month ago I was talking to my parents about a friend of theirs who made the best Chicken Pot Pie.
I have been craving a pot pie ever since.
Amazingly enough, I actually found the recipe to that fantastic (and simple!) Pot Pie and wanted to make one, but I I am the only La Vida Dulce resident who will eat it.
So last week I decided that I was going to invite a couple of gals over for a Chicken Pot Pie lunch. I also decided to serve a tossed salad. And for dessert, pumpkin bread with whip cream.
The pie turned out delicious (if I don't say so myself) and the company was even better.
It was a great end to an otherwise long week.
I hope you all have a fantastic weekend!
I'm off to clean up the kitchen and plan the menu for our next Ladies Who Lunch date!
Easy Chicken Pot Pie:
6 TBLS Boiling water
1 cup butter flavor shortening
2 TBLS Cream or milk (not skim)
2-1/2 cups of flour (plus more for rolling)
1 tsp salt
Combine and roll out. Place in fridge, between pieces of plastic wrap until ready to assemble pie. Makes enough dough for top and bottom crust of one 10-inch pie.
2 chicken breast, boiled and cubed.
1 can Veg-All.
1 can Cream of Chicken Soup
1/2 tsp Thyme
Mix together and put in between crusts.
Cook at 350 for 30-40 minutes until browned on edges. Let cool slightly before cutting (this will keep your filling from oozing out of the crust.)
I also brushed the leaf cutouts and the crust with a little egg wash to make them look pretty.