Pms Chicken Pot Pie
"This chicken pot pie uses mashed tater tots for its bottom crust. It also uses commercially made pie crust for the top, and rotisserie chicken (hopefully your grocery store offers roasted chickens for sale). All of these shortcuts are what constitute the PMS part (pre-made stuff), but the rest is made from scratch, which is only way to guarantee melt-in-your mouth goodness.
It really gets the job done when you need some hardcore comfort food, in which case the other meaning of PMS might apply. ;-)"
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 rotisserie-cooked chicken
- 3⁄4 cup fresh carrot
- 3⁄4 cup frozen peas
- 1 cup frozen tater tots
- 1⁄4 cup onion
- 1⁄2 cup celery
- 1 garlic clove
- 4 tablespoons flour
- 4 tablespoons butter
- 1 cup milk
- 1 cup chicken broth
- 1 Pillsbury ready made pie dough
directions
- Preheat the oven to 375 degrees.
- If you use a rotisserie chicken, cut chicken from the carcass and chop to bite sized pieces.
- If there is cooking juice at the bottom of the chicken container, set this aside for later.
- Place tater tots on bottom of a deep dish pie pan, enough to roughly cover the bottom.
- Bake the tater tots until crispy and well done.
- While tater tots are cooking, start a small pot of water to boil (for blanching carrots), and chop carrots, celery, onion and garlic.
- When water starts to boil, drop in carrots to blanch or half cook, then drain and set aside.
- Zap frozen peas in microwave to thaw, set aside.
- Take the pan with tater tots out of the oven when well done, and mash them down until they completely cover the bottom of the pie pan; set aside.
- Combine broth, milk and rotisserie chicken juices in a pouring container and zap in the microwave to take off the chill.
- Set butter inside a medium sized saucepan to melt.
- Add garlic and onions and saute until soft.
- Add flour to this mixture and cook for about 3 minutes on medium high heat.
- Gradually add milk/broth mixture, making a thickened sauce.
- Season sauce with salt and pepper.
- Combine chicken, carrots, peas and celery in a bowl and then fill pie pan with this mixture. Carefully pour over this with milk/broth sauce.
- Remove pre-made pie crust from wrapper and lay over pie pan.
- Pinch to close, and pierce the top three times on top to release steam while baking.
- Bake in oven until top crust is golden.
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Reviews
-
Best pot pie ever!! I like to use Costcos rotisserie-cooked chicken! -
My sister and I made this during our Once A Month Cooking. My husband is not a fan of carrots or peas, and he devoured this. We both thought it was really good. We ended up using a smoked chicken instead of the rotisserie. I thought the smoked flavor was great, but my sister was not a fan.
RECIPE SUBMITTED BY
I live just outside Austin, work part time for an large state association teaching people how to use Microsoft Sharepoint, and love to cook for my family and myself.
Since I went to part time status, I have been cooking a lot, every day instead of mostly on the weekends, and I have tried more new recipes than I can keep track of! I worked for years as a catering manager, and I have been interested in cooking and food since I was a teenager--just never had much time to actually practice!
I don't have a favorite cookbook, and get recipes from all kinds of sources. My favorite magazine for finding things to make is Cooking Light, since at home I tend to cook simple and fast meals, but my favorite magazine for learning about food is definitely Saveur. I have never prepared a single recipe from it, but I devour it from cover to cover every month.
One thing I may never do is photograph my own dishes. I am very picky about how food looks in a photograph, but I don't have the mad camera skillz to make it look the way I want it too. I might make that a project soon, since photography is another hobby I enjoy.
