Chicken Pot Pie

Now that you have a pie crust, you need something to do with it, right? Let me suggest a delicious twist to your everyday chicken pot pie! It was loved by myself, Handsome Man, and The Honey. It given an "okay" by Horse Lover (she picked out the carrots) and completely rejected by The Monkey. In my defense, she wouldn't even try a small bite, so her vote doesn't count as far as I'm concerned.

So what's the twist? First of all, I reject the idea of using "cream of whatever" condensed soup to make it. Sorry, that means it's not as quick and easy as some of you would like, but this still isn't all that hard. Second of all, you need fresh garlic, shredded Parmesan cheese (not grated!) and the asparagus stir-fry variety of frozen mixed veggies. Yum... asparagus and red peppers with chicken. Now that is my kind of chicken pot pie!

Chicken Pot Pie

1 Tbsp olive oil
1-2 boneless, skinless chicken breasts
2 small cloves garlic
Salt/pepper to taste
2-3 heaping Tbsp flour
1/2 c. milk
1/2 c. light sour cream
1/4 c. shredded Parmesan cheese
16 oz. asparagus stir-fry mixed veggies
2 pie crusts

In a large saucepan, heat oil. Dice raw chicken into bite-sized pieces and add to pan along with garlic and salt/pepper.

Saute until chicken is cooked through (no longer pink inside). Add flour and mix well.

Add milk to chicken and flour mixture, a little at a time.

After milk is stirred in, add sour cream.

Simmer the mixture together until it thickens. Add Parmesan cheese and continue cooking until it melts.

Add asparagus stir-fry mix (can still be frozen, it doesn't matter) to the pan.

Continue to simmer over medium heat until veggies are cooked to desired tenderness, about 5-10 minutes.

Place filling inside a prepared pie crust. Top with another pie crust and seal the edges. Cut slits in the top crust. (For instructions and pictures on how to do that, click here.)

Bake at 400 degrees for 30-35 minutes, or until pie crust is golden brown. Let sit 5-10 minutes before serving.