Chicken pot pie can take a little work up front, but believe me it pays big in the end. Especially if you make two and freeze one to cook later! Cooking once for two days is the way to go if you ask me. 😉
Today’s scrumptious recipe is from pillsbury.com (I know, not very organic sourcing, huh. 🙂 ) I am not in any way affiliated with the Pillsbury company, I just sincerely LOVE this recipe! And you most certainly do not have to use Pillsbury crusts–we almost never do.
Here’s a tip for the cooking process that will save your poor fingers a lot of burns. Put the foil around the edges BEFORE you put the pie in the oven. Let it cook until the center is slightly browned (about 30 min.) and take it off to let the crust cook for the remaining minutes. It cooks just fine this way, and like I said; your fingers will thank you! ❤
While we’re on the subject, here’s how to make a super simple foil pie shield. Cut a sheet of foil a bit bigger than your pie pan, and set the pan on top of it.
Next, take a pencil and trace around the bottom edge of your pan…
Then cut it out. You’ll want to cut your circle just a bit smaller than the lines you drew just to make sure the shield will sufficiently cover the crust.
Fold the edges of the shield over your pie, cut off any annoying excess, and that’s it!
Also, if you want to make a double batch, you can skimp on the butter a little and add a bit of vegetable oil. It works great! Also, when you want to cook a frozen pie, cook it straight from frozen. The crust will be mushy if you thaw it. You’ll want to use a foil pan instead of glass when freezing a pie because if you take the glass pan out of the freezer and put it straight in the oven….well, let’s just say your pie pan will look a lot like humpty dumpty and dinner will be ruined. 😦
Treat yourself to a creamy, delightful, healthy dinner this week!
Hope you guys find this helpful! 🙂