Having pets can bring so much joy to a family. The unconditional love and companionship you get from a dog or a cat is a wonderful thing. I have to admit that I am a little fanatical when it comes to my pets. I am a bit of a crazy dog lady.
My dog, Winston, was adopted when my son became a teenager, and was too cool to hang out so much with his mom. Later on my sweet little dog, Lilly, came along, but sadly her precious dog life was cut much too short.
Winston is such a sweet boy. He’s also very spoiled rotten, even more now that he is the only dog in the house. He deserves nothing but the best, and that’s why he has been eating Rachael Ray Nutrish dog food exclusively for the better part of the last two years.
For Rachael, food equals love — whether she’s cooking a meal for friends or working with pet nutrition experts to create delicious recipes for your furry companions. She also believes that everyone — even your dog or cat — should be able to enjoy meals made with simple natural ingredients like real meat and wholesome veggies.
What does any of this have to do with an individual chicken pot pie recipe?
Rachael Ray has some amazing recipes, which she is known so well for. I’m excited to share that she has paired some of her ‘human’ recipes with her Rachael Ray Nutrish dog and cat food line for a fun sweepstakes. For the Chef Tails contest, Rachael Ray Nutrish is looking for photos celebrating mealtime with your pet.
Mealtime is better when you share it with someone you love.Winston better not get used to eating at the dinner table, although it was fun having him up there for a change.
How does a trip to New York City sound? One lucky winner will be sent to the Big Apple and will have a seat in Rachael Ray’s studio audience!
Sweepstakes details: Cook, Share and Win!
- Cook one of the delicious recipes provided on the Chef Tails website (or one of your own) and share a Nutrish product with your pet.
- Share a pic of you and your pet enjoying mealtime using #ChefTails on Instagram or Twitter for a chance to win.
- Win an all-expense paid trip to NYC where you can enjoy a day in the studio audience of the Rachael Ray Show.
My own recipe for Individual Chicken Pot Pies was inspired by Winston’s favorite ‘Chicken Paw Pie’ Nutrish wet dog food. He loves the stuff! My pot pie recipe is pretty darn good too. Here’s the recipe…
Recipe yields 2 single serve pot pies, possibly 3 depending on the size of your baking dishes. This recipe can easily be doubled or tripled.
Ingredients:
2 cups cooked chicken breast, cut into bite size pieces
1 1/2 frozen cups peas and carrots, thawed
1 (10 3/4 ounce) can cream of celery soup
1/2 (10 3/4 ounce) can cream of mushroom soup
1/2 (14 1/2 ounce) can chicken broth
2 teaspoon dried dill
salt and pepper to taste
2 sheets puff pastry
egg wash (1 egg + 1 teaspoon water)
Directions:
Preheat oven to 350 degrees. In a large bowl combine the chicken, vegetables, soups, dill, salt and pepper. Gently stir until well combined. Spoon into individual baking dishes. Top each baking dish with a piece of puff pastry, enough to cover the chicken mixture. Brush the top of puff pastry with egg wash. Bake in 350 degree oven for 20-25 minutes until bubbly and the pastry is brown on top.
I love how simple and yummy this recipe is. Please let me know if you share a #ChefTails pic of you and your pet enjoying a meal together on Twitter or Instagram. I would love to see it!
Connect with Rachael Ray Nutrish on Twitter, Instagram and Facebook.
Chicken Pot Pie for Two
About a Mom
Recipe yields 2 single serve pot pies, possibly 3 depending on the size of your baking dishes. This recipe can easily be doubled or tripled.
Ingredients
- 2 cups cooked chicken breast cut into bite size pieces
- 1 1/2 frozen cups peas and carrots thawed
- 1 10 3/4 ounce can cream of celery soup
- 1/2 10 3/4 ounce can cream of mushroom soup
- 1/2 14 1/2 ounce can chicken broth
- 2 teaspoon dried dill
- salt and pepper to taste
- 2 sheets puff pastry
- egg wash 1 egg + 1 teaspoon water
Instructions
Preheat oven to 350 degrees. In a large bowl combine the chicken, vegetables, soups, dill, salt and pepper. Gently stir until well combined. Spoon into individual baking dishes. Top each baking dish with a piece of puff pastry, enough to cover the chicken mixture. Brush the top of puff pastry with egg wash. Bake in 350 degree oven for 20-25 minutes until bubbly and the pastry is brown on top.
Tried this recipe?Let us know how it was!
FAQs
A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.
Why is my chicken pot pie bland? ›
Add a little more salt and black pepper. Taste to see if it's less bland. Sauteed garlic and onions in oil also add a good flavor. Try adding a squeeze of lemon juice over the chicken before mixing.
Why is my chicken pot pie not thickening? ›
Stir a tablespoon of cornstarch into 2 tablespoons of cold water and add it to your filling mixture to thicken it.
What is the difference between chicken pie and chicken pot pie? ›
In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.
How do you keep the bottom crust of a pot pie from getting soggy? ›
If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
What is the sauce made of in chicken pot pie? ›
The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.
Why does my stomach hurt after eating chicken pot pie? ›
A warm chicken pot pie might feel just right on a chilly day, but it can also do a number on your stomach. This seasonal food favorite is often loaded with fat, a common IBS trigger. The wheat in the crust is a source of the fermentable fiber fructans, says Scarlata.
Why is pot pie unhealthy? ›
High Saturated Fat: The pastry crust in chicken pot pie is often made with butter or lard, which is high in saturated fat. Diets high in saturated fat can lead to increased fat accumulation in the liver.
How can I thicken up my chicken pot pie? ›
A Thick and Creamy Filling
If it seems like it's not thickening up as fast as you like, scoop out about 1/4 cup of the sauce, whisk in a tablespoon or two of flour until no more lumps remain, and then whisk this mixture into the skillet.
Why do you not use a bottom crust on chicken pot pie? ›
I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.
Bake the pot pie until the center of the crust is evenly golden brown—and don't forget that the crust edge loves to bake at a faster rate than the filling—so covered it with strips of foil or make a foil collar of foil as pictured, to protect the crust edge from getting overly baked while you wait for the center to ...
What ethnicity is chicken pot pie? ›
Chicken pot pie is an all-American comfort food. The most iconic version of it originated in Lancaster, in Pennsylvania Dutch country, but was brought to the United States by European settlers and had its roots in English dishes made from leftovers.
Should I bake the bottom pie crust first? ›
Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.
How do you fix a watery pot pie? ›
The last resort is to remove the filling, put it in a pan on the stove, add cornstarch, and thicken it up.
How do I keep my pies from being runny? ›
Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.
Why did my pie turn out soupy? ›
The pie is underbaked. The filling has a bad liquid to corn/potato strach ratio. The blueberries will release juicy goodness when baked, and the starch in the filling is used to thicken the boiling juice. Too little starch and you get runny or soupy filling, too much and it gets gummy and unpleasant.
How do you make a pie less watery? ›
The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.
