Chicky Pot Pie Bake
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Ronnie is obsessed with this recipe and it is his most frequently requested bake right now, so figured I would let you all in on the big secret. It’s so stinking easy, so dang delicious, and honestly I have a lot of fun changing up the ingredients based on what’s in season or most readily available at Trader Joes :)
What you’ll need:
Chicken tenders (Trader Joe’s fresh meat section has good chicken and good prices) OR rotisserie chicken
Diced Carrots
Diced Celery
Diced Onion
Oregano
Garlic powder
Diced sweet potato or diced potatoes quartered
Peas
Cream of mushroom or cream of chicken soup
Olive oil
Shredded mozzarella cheese
Pie crust
9x13 Pyrex Dish
Large fry pan
Instructions:
Step 1 – Prepare your base
Coat your dry pan in olive oil
Dump your carrots, celery, peas, and potatoes in the fry pan
Add oregano and garlic powder to taste
Fry that up until your onion and celery are tender
Step 2 — Prepare your chicky
If you’ve got rotisserie or chicken tenders you’ll want to slice it up, slices should be about the size you would want to eat
Step 3 — Combine in your Pyrex
Add your base
Add your chicky
Add your peas
Add your cream of X soup
Add mozzarella to taste
Stirrrrr it up so it combines fully
Step 4 — Put your pie crust on top
Step 5 — All done!
You are done! Wasn’t that easy?! You’ve now got two options:
Cook now: Set your oven to 375°F and let bake for ~1 hr, until Chicken is cooked through, as a rule of thumb when the internal temp is 165 °F your Chicky is fully cooked.
Put it in the freezer and save it for when you are running around like crazy and want an effortless meal ready in <90 mins. When you do bust it out, set your oven to 375°F and let bake for ~1-1.5 hrs, until Chicken is cooked through, as a rule of thumb when the internal temp is 165 °F your Chicky is fully cooked.
Enjoy!
PHOTO: 40 APRONS \\ Source.
