Saturday, July 25, 2009

Skillet Chicken Pot Pie

I figure I'd write more about the recipes we've tried out of the Best Skillet Meals cookbook that I originally blogged about here and here.

I had bought all the stuff to make the pot pie at the same time I bought all the stuff to make the Pasta Alla Norma, but due to life, was unable to cook the pot pie until 4 days later, and even then, it was more of a "oh crap, this stuff is going to go bad if we don't use it" thing.

I first pulled out the pie crust (Pillsbury "just unroll" variety), fluted the edges, and cut out vent holes. Then I put it in the freezer as per directions. Of course I should have measured to make sure it would fit in the skillet. Oops. I chopped celery and carrots, measured milk and wine (which I had to substitute white wine since the grocery store doesn't sell Vermouth), and patted dry the chicken breast (and can I just mention how disgusting it is to pat dry raw chicken? EW!). I added a clove of garlic because I had one ready to go, even though the recipe didn't call for it.

I mixed, I cooked, I shredded chicken, I added the frozen peas right at the end as per directions. And then I tried to add the pie crust, only to find out that it was still bigger than the skillet, so I had to try to bend frozen pie crust just so it would touch all the delicious gooey goodness. Then I threw it in the oven for 5 minutes less than the recipe called for (Hey, it said 30-35 minutes or until the pie crust is golden brown, and it was golden brown at 25 minutes). I also didn't let it rest the full 25 minutes because we're big kids and I told Shawn that the gooey innards were going to be piping hot.

But still, we ended up eating dinner at 930.

But it was also the best pot pie I've ever had (not that I've had that many pot pies). At first Shawn said that he thought it was good, and the only downside was the amount of time it took. But then by the time he got to his 3rd helping, I stated that I was pretty sure he liked it. And he did agree that it was also probably the best pot pie he'd had too (I don't know how many pot pies he's had).


Ross said...

This sounds a lot like the chicken pot pie in a skillet you get at Bess Bistro, which is also tasty, have to try it out sometime.

bond said...

We must schedule a Bess Bistro outing. Perhaps next week.