Tuesday, March 16, 2010

Quick and Cheesy Chicken Pot Pie

This version of pot pie is what I always made. It is quick easy and not so homemade, but very tasty. The vegetables can be changed and switched based on what your family likes. My vegetable choice is based on season, so it changes all the time.

2 skinless breasts, cut into bite size pieces
1 pie crust, homemade or store bought
1 turnip, diced
2 carrots, diced
2 parsnips, diced
1/2 onion, diced
1/4 cup leeks, chopped small
1 can cream of celery soup
milk for thinning
1 cup cheddar cheese, shredded
1/2 bag frozen tater tots

Make It:
Preheat oven to 450. Heat a saucepan over medium-low heat, add 1 tablespoon butter. Add vegetables to pan. Cook for 5 minutes until softened. Remove from pan, set aside. Add chicken to pan, cook until browned on all sides. Remove from pan. Pour soup into pan, add a little milk, stir to combine. Add more milk if needed to get a sauce consistency. Stir in chicken and veggies. Place pie crust into pie pan. Pour chicken mixture into pie crust. Sprinkle cheese over chicken. Layer tater tots over cheese. Place in oven and bake for 20 minutes or less depending on your oven, as soon as the tater tots are browned its done. Enjoy!