Cook Like A Dad Recipe: How To Make Chicken Pot Pie
Dad’s want every-day, Kid-friendly, family recipes that are easy to learn and make at home. Cook Like A Dad is all about helping Dads make healthy meals for their families at home. This month’s recipe is how to make Chicken Pot Pie at home.
How To Make Chicken Pot Pie
Now a couple disclaimers about this recipe: I am making a quick and simple recipe for those parents who want minimal adventure in the grocery store chasing ingredients and a simple recipe in the kitchen. Finally, I am not pretending to make this recipe from scratch… In fact, all ingredients used in this recipe were gathered on one short shopping run. In summary, if you are looking to make a kid-friendly recipe that’s easy to make at home; this is your recipe. Enjoy!
Shopping List / Ingredients: Feeds a family of 4
2- Boxes of Ready Made Pie Crust
2- 10 oz. Cans of Chicken Soup, drain liquid
1- Jar of Chicken Gravy
4- Mini Pie tins
1-tablespoon, all purpose flour
Optional: Can of peas and carrots, drained
Equipment: Pre-Heat Oven 400- Degrees F*. Rolling pin, Cookie sheet
Cooking Steps: Start the Crust
The first stage of this recipe is baking the bottom crust first. Pre-Heat your oven at 400 Degrees F*. The next step, take out ONE BOX the un-cooked, ready-made crust and roll it out on a “flour dusted” surface. Use a rolling pin and roll out the dough. Take your mini pie tin and cut the dough about a quarter inch around the tin. This allows you room to fill the pie crust into the mini pie pan. Use excess dough and ball it up and re-roll the excess pieces back into a flat piece of dough for the next pie tin. Repeat. These pans are your bottom pie crusts.
Place these pans on a cookie sheet and bake them for 12- 15 minutes, (lightly golden). Remove from oven and allow them to cool.
Drain the Soup
Our next step is to take the Cans of Soup and drain excess liquid from the can. I like to have a pot pie with a thick, gravy like sauce in the pie so you need to remove and drain the liquid away from the soup. Keep the all the good stuff and place the soup in a bowl. Once the liquid is removed from the soup, add the jar of Chicken gravy into the bowl. Mix well.
Now that you have the proper gravy thickness for the pot pies, pour the chicken soup into each pie crust bottom that you just baked.
Take our SECOND BOX of ready-made pie crusts and do the same steps as we did earlier and cut out the “top crusts” for our pot pies. At this point, I like to use a little softened butter to rub into the edges of each potpie. This adds a little flavor and when the pie bakes for the remaining 15-minutes, the crust turns golden brown.
Bake for additional 15-minutes or when the top crust appears golden brown. Remove from oven and allow to cool for 10-minutes in room temperature and serve warm.
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