pot pie recipe
Kick & Creamy Hearty Baked Chicken Pot Pie
(Prep & cook time: 45 mins. Serves 6-8)
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♦ Bake 6 Chicken Breasts (400º for 20 mins), and cut into 1” chunks.
♦ In a large soup pot, cook 1 small chopped Onion & 6 chopped
Celery Stalks in 1/2 stick Butter until soft. Remove from stove and
mix in the Kick & Creamy packet, the 32 oz. bag of Frozen
Mixed Veggies and 2 cups Chicken Broth (or Chicken Stock). Salt
& Pepper to taste. Gourmet Tip: If you prefer a thicker mixture, add
a diced potato. The starchy potato will thicken the sauce as it bakes.
♦ Spread 1 package Crescent Rolls into the bottom of a greased
9” x 13” baking dish, and top this with the chicken. Pour the veggie
mixture over the top. ♦ Mix together 1 cup Panko Bread Crumbs
and 1 cup grated Parmesan Cheese, and spread this on top.
Bake uncovered at 400º for 25 minutes.
WINE: This recipe pairs great with a fruity Pinot Noir or Grenache (red),
or a crisp Sauvignon Blanc (white).
♦ Instant Pot: Eliminating the crescents, saute chicken chunks in butter on high until slightly browned, then mix in remaining ingredients (except parm & bread crumbs); Cook for 5 minutes + 10 minutes natural release; Then release remaining steam and open lid. Bake crescents (or biscuits) separately.
♦ Slow Cooker: Eliminating the crescents, parm & bread crumbs, saute, then 3 hours on high or 6 hours on low. Bake crescents or biscuits separately.