Chicken Pot Pie
My husband just loves this recipe! It's a good way to get him to eat his veggies! This was a modification of a recipe found on the back of a can of veg-all.
My husband just loves this recipe! It's a good way to get him to eat his veggies! This was a modification of a recipe found on the back of a can of veg-all.
- Carbohydrate 17.3294666666667 g
- Cholesterol 42.3533333333333 mg
- Fat 6.98603333333333 g
- Fiber 2.98666666666667 g
- Protein 18.5291666666667 g
- Saturated Fat 1.89657333333333 g
- Serving Size 1 1 Serving (235g)
- Sodium 739.36 mg
- Sugar 14.3428 g
- Trans Fat 1.40409666666667 g
- Calories 204 calories
Step-by-step
- Add together the cooked and cubed chicken, and the two cans of soup (no water).
- Cook the mixed vegetables until almost tender.
- Drain the veggies and add to the soup and chicken mixture.
- Pour into one of the frozen pie shells.
- Turn over the other pie shell and fit it over the top of the pie.
- Remove the pan from the top pie shell, and pinch the edges of the top and bottom shells together if possible.
- Make a slit in the middle of the pie with a knife, and place into a preheated 400 degree oven for 45 minutes.
Flaky pastry shatters under the prongs of a fork, yielding immediately to a dense, steaming core of poultry and vegetables suspended in rich sauce. Achieving this textural contrast requires understanding how ingredient moisture impacts structural integrity within a confined baking vessel. Preserved and frozen components bring convenience to the assembly line, yet they introduce excess liquid that can easily transform a crisp bottom crust into a soggy disappointment if not managed correctly.
- Cook frozen vegetables only until partially tender at the three-minute mark, because vegetables continue softening as the entire assembly absorbs oven heat.
- Drain the cooked vegetables thoroughly in a colander for at least five minutes to prevent trapped moisture from thinning the condensed soup base.
- Maintain an oven temperature of 400 degrees Fahrenheit to ensure the fat in the pastry layers renders quickly, creating distinct flaky strata before melting away.
- Vent the top crust with a sharp paring knife before baking, allowing internal steam to escape safely without rupturing the sealed edges.
Common errors involve adding water to the condensed soup mixture or failing to seal the top and bottom dough crimps tightly enough to trap escaping aromatics. Proper execution guarantees a robust main dish that holds its structural form cleanly upon serving.
