Our family loves chicken pot pie and once a week we make one. Last night we decided to spice things up and add a couple of different ingredients in it. I call this recipe “Chicken Pot Pie with a little twist of Hidden Valley Ranch”. 😉
What you will need:
2 boneless skinless chicken breasts
- 3 small potatoes
- 1 lb bag of frozen peas and carrots or 1-2 cans of mixed veggies
- 1 package of Hidden Valley ranch dips mix
- 1/4 cup flour
- 1 package of Pillsbury or any other pie crusts (2 crusts)
- 1 cup of water
- salt and pepper
Either bake the chicken breast in the oven (then cut into small pieces when cooled) or cut into small pieces and cook in a frying pan using a small amount of olive oil, coconut oil or even cooking spray. Once you have the chicken cooked and cut into smaller pieces add it to a fairly good sized mixing bowl. At this time you could also preheat the oven to 425 degrees Farenheit. Cut up the 3 small potatoes into small pieces.
Add the bag of frozen veggies or the 2 cans of mixed veggies (w/o water) in with the chicken. Then add 1/4 cup flour, 1 package of Hidden Valley ranch, the diced potatoes, 1 cup of water and a dash of salt and pepper. Mix well.
Unroll one of your pie crusts and put it in the bottom of your pie pan and when you have the bottom covered with the first pie crust add your mixture from the bowl inside your dish. Cover with the other pie crust and make a few slits in the top of your pot pie.
Bake on 425 degrees for 30-40 minutes. Note: you may want to add some tinfoil around the edges if you choose in the last 10 minutes or so to keep the sides from over browning.
Serve and enjoy. =)
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