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Cheater Chicken Pot Pies on Taste and Tell

If you are a regular reader of my blog, you will know that I like quick and easy weeknight meals. We try not to eat anything after 6:30 pm, and although I get off of work at 4pm, there is not a whole lot of time to get dinner made, especially since many nights require errands on the way home. Maybe this is why I like Rachael Ray – I know that I can’t usually make her recipes in 30 minutes, but they do come together in well under an hour. So because I need recipes that are quick, I sometimes make what I call Cheater Recipes. It’s not very often, but sometimes you do need help from the store – kind of like recipes based on that other Food Network personality that seems to generate a lot of controversy in the food world. No, I didn’t get this recipe from her, but it does use a lot of help from the store. But what you get is a warm meal on the dinner table that tastes a lot better, and is a lot better for you, than stopping at McDonald’s on you way home.

I think that I am a bit spoiled in my food lately, though, because I don’t care much for the taste of condensed soups added into foods anymore. I used to not mind them, but the more I cook from scratch, the more I dislike them. That was really the only element of this cheater chicken pot pie that I didn’t care for. And being completely honest – the store bought pie crust that tops this pie was actually really good. I was surprised. I don’t think I’ve ever bought a crust at the grocery store, so I wasn’t expecting much, but I was pleasantly surprised. The package came with 2 pie crusts, and I ended up making a pie with the other so it wouldn’t go to waste, and even on the pie, I didn’t mind the store bought crust. I’m not saying that I won’t make crusts from scratch anymore, but for a quick dinner like this pot pie – I would do it again!!

Chicken Pot Pies
from Cooking Light December 2007 & October 2003

1/2 (15-ounce) package refrigerated pie dough
Cooking spray
1/8 teaspoon salt
2 tablespoons all-purpose flour
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces chicken breast tenders, cut into bite-sized pieces
1 1/4 cups water
1 1/2 cups frozen mixed vegetables
1 cup mushrooms, quartered
1 (10 1/2-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup

Preheat oven to 425°.Cut 3 (4-inch) circles out of dough; discard remaining dough. Place dough circles on a baking sheet coated with cooking spray. Lightly coat dough with cooking spray; sprinkle evenly with 1/8 teaspoon salt. Pierce top of dough with a fork. Bake dough at 425° for 8 minutes or until golden.

Combine flour, sage, 1/4 teaspoon salt, and pepper in a zip-top plastic bag; add chicken. Seal bag, and toss to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken mixture; cook 5 minutes, browning on all sides. Stir in water, scraping pan to loosen browned bits. Stir in vegetables, mushrooms, and soup; bring to a boil. Reduce heat, and cook 10 minutes. Spoon 1 cup chicken mixture into each of 3 (1-cup) ramekins or bowls; top each serving with 1 piecrust.

3 servings (serving size: 1 pie)

CALORIES 374(27% from fat); FAT 11.4g (sat 4.8g,mono 4.2g,poly 1.2g); PROTEIN 24.1g; CHOLESTEROL 58mg; CALCIUM 38mg; SODIUM 882mg; FIBER 4.6g; IRON 1.9mg; CARBOHYDRATE 42.6g

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19 Responses to Cheater Chicken Pot Pies

  1. Laura says:

    I agree with you…cheating is absolutely essential on weeknights. I’m going to have to try this!

  2. breadchick says:

    OH NO! Deborah… I was craving Chicken Pot Pie and even have a chicken breast out in the fridge but I was going to make something else with that. Now I think I”m going to have to unthaw another…

  3. Maryann says:

    I’m with you. Canned condensed soups don’t interest me. Don’t they seem very salty? I used to like Ray-Ray when she first appeared on the Food Network, but I watched her last night and she seemed so animated. A bit too over the top, which began to rub on my last nerve haha. Am I the only one who is noticing this change? It’s like she’s trying too hard.
    But your pie is gorgeous! I’d eat it in a heart beat :)

  4. Baking Soda says:

    I love the look of this! My kids enjoy individual portioned dishes and this looks like a treat.
    Definitely going to try!

  5. Tanya says:

    Wow. That looks amazing. I have trouble with presentation, especially on weeknights.
    I’m with you on the condensed soups though. Yuck!

  6. Shannon says:

    Hello Deborah,

    In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

    I love chicken pot pie and yours looks great.

    Cheers!

    Shannon Eliot
    Editorial Assistant, Foodbuzz.com
    shannon@foodbuzz.com

  7. Tartelette says:

    I agree that condensed soup are not that great and I still don’t “get” them but they do make the job easier. I came up with a white sauce of low-fat milk, cornstarchm salt-pepper, nutmeg, that now use in everything that calls for soup. I love the llok of this pie,very inviting this time of year!

  8. Aimée says:

    This is a favorite comfort food in our home. I love your individual portions!

  9. Amanda at Little Foodies says:

    I like the odd cheating recipe. These look great!

  10. The Baker & The Curry Maker says:

    Yum, I love chicken pies, and this sounds great. I don’t know about your side of the world, but over here you can get sachets of soup (which you add water too) sometimes they’re better than the canned. Don’t know, just thought I’d mention it. I will be trying this on a weeknight at my place soon, thanks.

  11. The Baker & The Curry Maker says:

    Yum, I love chicken pies, and this sounds great. I don’t know about your side of the world, but over here you can get sachets of soup (which you add water too) sometimes they’re better than the canned. Don’t know, just thought I’d mention it. I will be trying this on a weeknight at my place soon, thanks.

  12. Kevin says:

    Chicken pot pie is one of my favorites. Yours looks good. It looks like the crust turned out well.

  13. glamah16 says:

    I was just eyeing a Chicken Pot Pie in Costco for dinner tonight(stressful day), but passed, because I could do better maybe. This looks good. It’s amazing how our tastes evolve the more we get into this food thing.

  14. Emiline says:

    I love the presentation of this. At first, I thought it was served in a huge bowl!

    Hey, you have to do what you have to do, to get dinner on the table. I can’t believe this is from Cooking Light! (I mean, it looks so rich) It looks really good. Bravo!

  15. KJ says:

    I am all for cheater recipes. Some nights it’s all just too hard.

    I agree on the condensed soup though. There are better things out there.

  16. Suzana says:

    This looks perfect for my weeknights too. I’m trying this for sure!

  17. Patricia Scarpin says:

    Deb, cheating is part of our crazy daily routines! It’s necessary…

    Your pot pie looks delish!

  18. Peabody says:

    That is not a bad calorie count for pot pie…I just might have to try it!

  19. Sunfall_E says:

    This recipe looks good. Right now, I need a recipe for beef pot pie. I just made a pot roast and I have a lot left over.

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