I remember going to visit family and my cousin had whipped out Joanna Gaines Magnolia Table cook book for our girls to bake cookies. They were hands down the best cookies I had ever tasted and once I was back home I instantly went out to buy this magical book. I highly suggest going to your local book store, or ordering online (Chapters Indigo and Amazon both carry it) because it has some many staple recipes that our whole family has come to love.
One that sees constant rotation is the Chicken Pot Recipe. I have made some alterations to the original recipe (you can see my modify recipe below) as our family is a bit smaller so the portions don’t need to be as large, also switching out some ingredients for things the kids will like.
- Nonstick cooking spray, for the pan
- 2 tablespoons butter – the original recipe calls for salted but I often use unsalted with the same delicious results
- 1/4 small white onion, finely chopped (optional) – if we don’t have onions on hand I will add onion powder to taste, usually about 1tbsp
- 3 carrots cut into 1/2-inch dice
- 1/8 cup all-purpose flour
- 946mL chicken broth (one box)
- 2 10oz cans cream of bacon soup (you can really use any kind of cream soup but we love the flavour this gives – because #bacon)
- 3-4 chicken breasts cooked & shredded
- 1 cup frozen peas
- 1 cup frozen corn
- salt and black pepper (I always use Gustus Vitae when seasoning our food)
- 1 tube Pillsbury crescent rolls
Making the Pot Pie
- Preheat the oven to 375°F.
- Spray you baking dish with Pam Spray or another nonstick cooking spray. Our dish is 9×13, and about 2.5 inches deep.
- In a large soup pot begin melting your butter over medium-low heat. Add the onion (or onion powder if using) and sauté until tender and translucent
- Add the carrots and cook until slightly softened.
- Stir in the flour and stir often making sure to scrape the bottom of the pot – I do this for about 30 seconds
- Pour in the chicken broth and whisk until the flour is fully incorporated.
- Stir in the cream of bacon soup, bring to boil and simmer for 5 minutes.
- Remove from the heat and stir in the shredded chicken, frozen corn and frozen peas. Add any salt or pepper if needed.
- Pour the mixture into the prepared baking dish. You want to leave 3/4 inch to place your dough on top.
- we always have left over filling and just play it aside in a tupperware for left over stew throughout the week
- Open your can of crescent dough and unroll. Press the perforations together inside each rectangle to make a single rectangle. Set it on top of the stew in the pan, flush against one long side. I find pressing together 6 of the rolls and laying them down and then using the last roll at the end of the dish, or rolling them for top decor if not needed to cover top.
- Bake until the crust is nicely browned and the stew is bubbling around the edges. About 15-20 minutes.
- Let stand for 10 minutes.
- Serve and enjoy!
For serving we either serve as is or will make up a box of instant mashed potatoes and serve the pie on top. Many times I have also just made a large batch of the pie filling and made chicken soup lunches for the week dividing it into tupperware for the week.