I don’t blame you at all if you’ve been secretly cursing me behind my back.
And this friends, for you is week eight. Eight. That means, we’ll we’re done. Or at least you are, as technically, due to the pesky swine flu, this is only my 7th recipe, so I’ll post one more time next week.
I’m so happy we did this (my slacker tendencies aside)… I loved seeing what you guys cooked each week and how your families responded to the meals. I now have a little folder of new things to make and a slew of new blogging friends to check in on as we collectively attempt to expand our kiddos palettes, so thank you for that!
And in keeping with highlighting some of my favorite cooking club recipes, be sure to check out Ali’s insalata caprese, Antonia’s frittata, Dora’s artichoke stuffed chicken breasts (I can’t wait to make this!), Keely’s tortilla soup and Tara’s pork chops.
Ok onto the recipe. Looking back over what I’ve made during our little adventure, I’m clearly obsessed with all things involving a pie crust…I regaled you with tales of quiche and apple pie, so why not go for a triple and pull out a pot pie.
Buoyed by my success when I'm not a slave to the recipe, I called my mom who walked me through her quick and easy pot pie. I tweaked it a bit with things I thought the girlies would like and dove it.
Overall it was a success, (in fact I made two, froze one and we’re having it again tonight) despite the fact that Audrey insisted on picking out all the veggies, only eating the chicken, pie crust and "sauce"… But looking back I have to say it was actually a surprise success, given my kids' disdain for all their foods touching. A pot pie is the very definition of a food mash-up, it was a total risk…see I’m trying to redeem myself for those pancakes.
So without further ado, the pot pie recipe. Thanks for hanging in there with me friends. I’ll be back next week with my last cooking club recipe.
Quick Chicken Pot Pie
- 2 organic frozen pie crusts (I like the whole food brand a lot)
- 1 rotisserie chicken
- 1 can of organic cream of chicken soup (I like Health Valley)
- 1/2 cup organic chicken broth
- 1 cup of shredded Monterrey jack cheese
- 1 bag frozen organic peas, carrots and corn
- 5 small new potatoes
- 2 tablespoons of olive oil
- Kosher salt and pepper
Preheat oven to 350.
Dice the new potatoes and put them in a pot to boil until just al dente, drain and set aside.
In a large skillet heat the olive oil and sauté the frozen veggies until almost cooked, add the diced new potatoes and continue cooking until lightly browned. Add salt and pepper to taste and move to a large bowl when down cooking.
Cut the rotisserie chicken into cubes and add to the bowl with the veggies, add grated cheese, cream of chicken soup and the chicken broth. Add any spices to taste and mix all ingredients well.
Put mixed ingredients into bottom pie crust, top with second pie crust, crimp edges together and make a one inch slit in the top crust.
Cook for one hour at 350, you can cover the top with foil if it gets brown too soon. Let cool for about 10 minutes before serving.