Wednesday, July 18, 2012
Fun in the Kitchen: Chicken Pot Pie
I've really been enjoying learning how to cook some of my family's recipes as I'm learning how to cook in general. Food that I though was solely reserved for trips home to Massachusetts is now accessible to me here, well, except boiled dinner (stupid Utah doesn't have Daisy Ham!). This recipe is one of my favorites. It's chicken pot pie with a cornbread twist. It's amazing. I promise. It makes a full 9x13 cake pan.
What you'll need:
-3 chicken breasts
-2 cans of Campbell's Cream of Chicken Soup
-Frozen carrots and peas
-Quaker Oats Corn Meal (2 servings)
1. Cut the chicken into cubes
2. Boil a large pan of water
3. Add chicken to boiling water and wait until it's cooked through (3-5 minutes)
4. Strain the chicken
5. In a large bowl add the cream of chicken soup and the cooked chicken and mix until the chicken is thoroughly coated.
6. Thaw the carrots and peas a bit by running them under hot water for a few minutes (just until the veggies aren't in a hard block) and add them to the bowl.
7. Add pinch salt, pinch pepper
8. Mix everything together and spread it evenly across the ungreased cake pan.
9. Let it cook on 350 degrees Fahrenheit for 30 minutes.
10. While the chicken mixture is baking, make the corn bread topping according to the instructions on the back of the Quaker Oats Cornmeal container. You will want to do 2 servings to get a nice thick layer of corn bread.
11. Take the baked chicken mixture out of the oven and turn the oven up to 400 degrees.
12. Spread the cornbread mix thickly and evenly across the top.
13. Bake the whole thing in the oven for 20-25 minutes until a toothpick comes out clean. Be careful not to stick the toothpick too far down, or you'll get the chicken mixture and think the cornbread isn't done yet. Not that that's what I did or anything...
14. Plate up and enjoy!
Let me know if you try this! I'd love to know how you liked it!