50 Shades of Pot Pie, by Beverly Hicks Burch

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My husband has a thing for chicken pot pie. I would say pot pies in general, but chicken pot pie seems to be his Achilles heel. Like Esau who traded his birthright for a bowl of beans (actually it was lentils and for that I could almost see the man’s point) in the days of old, T & H would be very tempted to do the same for a plate of piping hot, chicken pot pie full of plump juicy morsels of chicken, veggies and flaky crust.

I, on the other hand have to be the voice of reason because there are so many choices in the grocery aisle calling out to him like a siren call as he walks past. Many a time he has stopped, opened the door and glanced with desire at Marie Calendar, Swanson, Banquet, Stouffer’s and even some off brands. The one that hurts the most is Marie. He always says, “Marie makes a fantastic pot pie! Have you ever had one?”

That hussy!

So, although our “contract” isn’t written, it usually goes like this: “Honey, do you know how many calories are in that thing? And do you realize how many grams of fat that thing has?”

His response is usually, “No, how many?”

I pick one up hand it to him and say, “See for yourself.”

And, without fail he usually says, “Wow, that’s really not good for you is it?”

I do love those eureka moments…

So, I have made some homemade chicken pot pies for him, using lean chicken, low sodium chicken broth, and a crust that rises from the bottom to the top and requires no fat or oil in the mix. I throw in some chopped onion and frozen mixed veggies and you have a pretty darn good meal.

But, he still longs for that 50th shade of pot pie…

And as you know, the man can cook. As I’ve said before, he trolls cooking and grilling websites like some men troll porn sites. So, it could be worse…

And send him to the store alone and it’s like sending a nine year old to Toys R Us alone! There are things sold in grocery stores I had no idea were on this planet, but he finds them. And, I have to admit most I’m pretty glad he did.

Last week he went to the store alone and came home with a new product. Made by Progresso (a division of Pet, Inc.) the canned product is called Recipe Starters Cooking Sauce. He brought home the Creamy Roasted Garlic with Chicken Stock.

And guess what the recipe on the can was for? Yep, you got it…Chicken Pot Pie.

So, today’s recipe and dish comes courtesy of my T & H. He proudly made this with his own hands and it was a solo venture. I am proud to say it turned out excellent and I was quite impressed with his crust work.

So, honey, about that contract on chicken pot pies…

© 2013 Beverly Hicks Burch All Rights Reserved.

Easy Weeknight Chicken Pot Pie

A Progresso Recipe Starters Recipe

1 box Pillsbury refrigerated pie crusts, soften as directed on the box

1 – 18 oz can Progresso Recipe Starters creamy roasted garlic with chicken stock cooking sauce

¼ cup all purpose flour

½ teaspoon poultry seasoning

1 – 12 oz. bag Green Giant Valley Fresh Steamers frozen mixed vegetables

1 ½ cups chopped rotisserie chicken

1. Preheat oven to 425°. Make pie crust according to box for a two-crust pie. Use a 9 inch pie plate (ours was 9.5 inches and turned out wonderfully).

2. In a 2 quart saucepan whisk together cooking sauce, flour, poultry seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk until smooth.

3. Add vegetables and heat to boiling. Boil for 2 minutes, stirring frequently.

4. Add chicken spoon into a crust lined pie plate. Top with second crust; seal edges and flute. Cut slits in several places in the top of the crust.

5. Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking cover the edges of the crust with strips of foil to prevent excessive browning.

6. Let stand for 10 minutes before serving. Cut into wedges.

Enjoy!!

Progresso recipe starter

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