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.
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.
Does chicken pot pie contain potatoes? ›
It captures everything we love about this comforting meal: golden crust, creamy sauce, tender chicken, and a colorful combination of carrots, potatoes, peas and corn.
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.
How do you keep the bottom crust of a chicken pot pie from getting soggy? ›
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
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.
How do I thicken my chicken pie filling? ›
If you've ever made a meat pie, stew or sauce you know that one of the challenges is to get that right consistency. You don't want it to be too runny, nor too thick. One of the most common tricks you might have used in such a case is to add a little bit of flour or corn starch.
What is in a banquet chicken pot pie? ›
FILLING: WATER, COOKED CHICKEN ROLL (CHICKEN, WATER, SALT, SODIUM TRIPOLYPHOSPHATE), CARROTS, MECHANICALLY SEPARATED CHICKEN (MECHANICALLY SEPARATED CHICKEN, SODIUM TRIPOLYPHOSPHATE, NATURAL FLAVORING, CITRIC ACID), POTATOES (POTATOES, CALCIUM CHLORIDE), MODIFIED CORN STARCH, PEAS, LESS THAN 2% OF: SEASONING BLEND ( ...
How long can you eat leftover chicken pot pie? ›
Cooked chicken pot pie can be kept in the freezer or fridge covered with plastic wrap and stored for up to 4-5 days. Leftovers can also be added to a microwave-safe plate and heated for 2-3 minutes in slices.
What is in Cracker Barrel pot pie? ›
Our new recipe for a fresh-baked comfort food favorite, with slow-simmered chicken, peas, carrots, celery, potatoes, and onions in a creamy sauce topped with flaky pastry crust. Comes with your choice of hand-rolled Buttermilk Biscuits or Corn Muffins.
Filling: Chicken Broth, Cooked White Chicken Meat, Wheat Flour, Butter (Cream), Modified Corn Starch, Chicken Base (Salt, Sugar, Cooked Mechanically Separated Chicken Meat, Soybean Oil, Onion Powder, Rendered Chicken Fat, Turmeric, Natural Flavoring [Spice Extractives]), Xanthan Gum, Guar Gum, Nisin Preparation, Crust: ...
How to make chicken pot pie less soupy? ›
Adding flour to the chicken and vegetable mixture will set it up for becoming thick and creamy once you pour in the broth. Just let it simmer for a few minutes until it thickens. But if you've already added the broth and realize it's too thin, you can always make a slurry to stir in.
Why did my pie turn out watery? ›
Allow your pie to bake for the entire recommended period.
People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer. Don't use the brownness of your pie crust to judge if it is done.
Why is my chicken pot pie not thickening? ›
If the chicken and/or the vegetables aren't partially cooked and thoroughly drained, they'll exude moisture during baking and thin out the filling. Be sure that the assembled filling is the consistency you like before covering and baking the pie.
How do you make pie filling less watery? ›
Experiment with different thickeners
If you usually use flour to thicken your apple pie and it's not doing the job, try something different: cornstarch, tapioca, and arrowroot are other established fruit pie thickeners. For more on specific thickeners and how to use them, see our Pie Filling Thickeners Guide.
