Wednesday, July 6, 2011

Skillet Chicken Pot Pie (page 115)

I can’t say this was my favorite chicken pot pie, but not because it was bad though. It was just so different from that traditional chicken pot pie that we all love. For the chicken, I purchased one of those pre-made rotisserie chickens and shredded it. I also used more celery than they recommended (about 4). Instead of the frozen pea-carrot medley, I used 2 cans of mixed vegetables. For the breading, I used pie crust, but it didn’t end up being that bready at all. If you’re like me and you do like the bready part, they suggest refrigerated biscuits as an alternative to pie crust.

The guts of the pie,
and with the pie crust topping.

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