The Cheating Gourmet: Chicken Pot Pie
December 19, 2011, By Todd Jessee 1 comment
What you'll need:
- 1 tbsp.olive oil
- 1 tbsp. minced garlic
- 3 oz. pouch pre-cooked chunk chicken breast
- 1 can of chicken broth
- 1 pre-made pie shell
- ¼ tsp. Italian Seasoning
- ¼ tsp. white pepper
- 1 tsp. parsley flakes
- 1 tbsp. corn starch
- ½ cup water
- 1 package of pre-made mashed potatoes
From the salad bar:
- Chopped green onion
- Shredded carrots
- Sliced mushrooms
- Diced onions
- Diced celery
- Chopped green peppers
In a large pan on medium heat, cover the bottom of pan with a thin layer of olive oil and saute garlic and chicken. After 3 minutes, begin to add your fresh ingredients from the salad bar. Add ½ cup of green onion, carrots, mushrooms, onions, celery and green peppers. Once the vegetables are in the pan, mix the ingredients thoroughly. Add ¼ tsp. of Italian seasoning, ¼ tsp. white pepper, 1 tsp. of parsley flakes and add the entire can of chicken broth into mixture. Mix these ingredients and turn heat up to high until the ingredients are brought to a boil.
Once the ingredients are brought to a boil, add 1 tbsp. of corn starch to a ½ cup of water and whisk that into the ingredients in the pan. The corn starch will thicken the ingredients, so be sure to evenly whisk throughout to prevent it from creating lumps of corn starch. Reduce heat and let sit for two to three minutes. Transfer your ingredients from the pan to the center of the pie shell and cover the top of pie with mashed potatoes. After you have layered the pie with potatoes, place in oven set on top broil on low for two minutes. Check on pie, every minute, until you begin to see potatoes are browning on areas of the pie. After two minutes remove pie and serve. Remember, it's not cheating if it's good eating.
Transcript: All right guys, here’s a great idea for family dinner night –Cheating Gourmet, Chicken Pot Pie. As always, we’re doing it the short-cut way, so from the salad bar you’ll need: chopped green onions, shredded carrots, sliced mushrooms, diced onions, diced celery, green peppers. Also, all ready made mashed potatoes, one can of chicken broth, pre-cooked, chunked white breast chicken and an already made pie shell and the rest of this stuff over here. First thing you’re going to do in a pan with the bottom covered with oil is sauté your garlic and your chicken meat for a couple minutes. All right so after you let that cook for a few minutes, go ahead and add a half cup of each of the vegetables that you chose from the salad bar and that we have in the ingredient list. Stir it all in really well and make sure everything is evened out. Now add your Italian seasoning, I’d say about ¼ of a teaspoon, ¼ teaspoon of white pepper, some parsley flakes, about a teaspoon of that, and you can go ahead and pour in your chicken broth. So it has been brought to a boil, so now we are going to add a tablespoon of starch with a ½ cup of water and just add that in, evenly. Whisking it in as you go so it doesn’t lump. Reduce your heat and let that sit for a couple minutes because that is what’s going to thicken up the insides of your chicken potpie. So now that we finished cooking what we we’re cooking on the stovetop, and now we are going to simply take our mashed potatoes and add it to the top of the pie. And now you have the entire top of the pie covered in mashed potatoes. We’re going to take it and put it into our oven—set for top broil on low for a few minutes. You just want to check it every so often, make sure it’s not burning, but what you want to do is get the top to have a nice little golden brown in areas, not all the way covered brown, but just in spots so you can see it’s getting firmed up and brown. All right, so the top browned, we pulled it and then simply plate it up—you’re ready to eat. As always take all your containers, bury them deep in the trash, take all the credit. It’s not cheating, if it’s good eating.
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