Chicken Pot Pie

Ingredients

This can be made with any meat, not just chicken - have fun and get creative!

This can be made with any meat, not just chicken – have fun and get creative!

1 whole chicken (precooked to save time)
2 cups frozen, mixed vegetables (peas, green beans, carrots, corn and lima beans)
2 cans cream of chicken and mushroom condensed soup
1 medium potato
½ white onion
1 bay leaf
½ teaspoon dried thyme
Black pepper
2 nine inch pre-made pie crust

Directions

1. Preaheat the oven to 395° F.
2. I used large muffin tins (six muffin, deep)…use one of the pie crusts to line each of the cups with pie crust, so the crust hits just the top of the tin.
3. Dice the onion and potato.  Put a dab of butter or a bit of oil in a medium sauce pan and cook until the onion is translucent.  I find butter gives a better flavor, for me; but, it’s up to individual taste.
4. Once the onions have reached their translucent stage, toss the mixed vegetables into the pan with the onions and heat them through – stirring occasionally to ensure they do not burn.
5.  While heating the vegetables, pull the chicken off the bone and rip into chunks and toss into the pan with the vegetables.
6.  Pour the two cans of soup over the mixture in the pan and add the thyme, bay leaf and black pepper.
7.  Heat for 20 minutes on med-low heat.  Pull the bay leaf out.
8.  Using a ladle, put the mixture into the muffin forms.
9.  Put the pie crusts on the top of each mini-pot pie and pinch the edges down.
10.  Cut a few holes into the top of the mini-pies to allow the steam to escape while cooking.
11.  Place into the oven and cook for 30 minutes.
12.  Remove when golden brown and allow to sit for 5 minutes.
13.  Serve.

If you work it, you can get six mini-pot pies out of the pie crusts.  I only got five, but I was being lazy.

There will be filling left over – it would taste great over biscuits the following day.

 


*If using a young hen/cockerel, cook as you would any store bought hen at ~350° F.  Keep a close eye on it to ensure it doesn’t cook faster than you intend. If using an older hen, lower the temperature to around 275° F.  When cooking older fowl, I prefer to rotisserie or smoke it; however, roasting it works as well.  Just be sure to baste constantly and pull the chicken out a bit before it is quite done.  It will finish up in the cooking of the potpie and be very moist.  

A word of warning – if you are using an older Rooster, remember that the flavour of the meat is going to be affected by the hormones that have been flooding his system.  The meat will not taste quite like you are used to it tasting.  This is normal and expected.  A truly old rooster that is well past its prime may have leached most of his testosterone and have a much more mild flavour.  However, just as with older hens, remember – low and slow is the way to go.

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