Chicken Pot Pie

This took quite a while to prepare but it was sooooo good. And I made three smaller ones so I can freeze. I use the Casserole Queen Pot Pie Recipe from Food TV. I used the chicken recipe from below (Roasted Chicken Breast) instead of a full roasted chicken and once the chicken breast were done, I let cool for a little while then sliced up with a knife. I also used green bell pepper instead of sweet red which is a good thing because the filling still has a sweet taste to it. I also added about 1 tsp more of salt once I had everything mixed together before pouring into baking dishes.

I ended up with 1 - 1 quart and 1 - 1.5 quart size and still had a little left so I had a single serving baking dish which I filled and just did a quick bisquick mix to top that one with. I baked the two larger ones for 45 minutes and the smaller one for about 30 minutes.

TIP: Do the slits in pastry puff before baking but mine closed back up so about 15 minutes into baking, I re cut the slits.

The picture is of the 1 quart and the individual size. The 1.5 quart was still real liquid like on top so I put it back in the oven at 350 for an extra 20 minutes.

Update and Roasted Chicken Breast

I am currently 13.5 weeks pregnant (due November 6)!!!! So I haven't been doing much, well any, cooking for the past 9 weeks or so. But I am feeling better and trying to get back into the habit of making nightly dinners.

Tonight I am doing Casserole Queen Chicken Pot Pie (which I will review after I eat tonight) but I have no idea how to fool with a whole chicken so I decided to roast chicken breast (another first for me). I don't have any measurments bc I wasn't sure what I was doing but it came out YUMMY and very moist. Could use as is with a side or cube/shred for many other things such as salad or chicken pot pie.

Roasted Chicken Breast
4 - Boneless, Skinless Chicken Breast (approx 2 lbs)
Water
EVOO
White Wine
Salt
Black Pepper
Paprika
Dried Parsley
Dried Tarragon
Fresh Lemon Thyme
Butter

Preheat oven to 400

Put a little water, EVOO, and white wine in a roasting pot large enough to hold all chicken without over lapping. Lay chicken breast into pan and season each with S&P, paprika, a pinch of dried parsley, and a pinch of dried tarragon. I placed a fresh spring of lemon thyme on top of each breast but you could also use regular thyme with a little lemon juice. Put a little butter on top of each breast.

Cover and bake for 45 minutes.