The 4-indus the shoe-chicken pot cake that I can’t stop doing

I grew up with frozen food Marie Callender‘s chicken pot pies. My mother made himself at Costco and my brother and I bake the stomach in the oven until they were golden and bubbling. I can still imagine the moment when the scaly pastries break through with a spoon and rise from the creamy filling. Every bite of the delicate chicken, the vegetables and the hearty sauce was pure comfort.

As an adult, I still have a few Marie Callender versions in the freezer, but I love trying different chicken cake recipes. My latest favorite is also the easiest: 4-intrordient chicken pot cake.

How to make 4-intrordient chicken pot pie

This ingenious recipe for linking combines four simple ingredients-boneless, skinless chicken breast, a baking crust, Vegetable monitorAnd Condensa trawn from chicken soup-Mum to produce a satisfactory 9-inch chicken pot pie. Let us think about how to do it.

• Prepare the filling. Simmer the breasts in water in a large saucepan until no longer pink (approx. 15 minutes). Then cut into bite -sized pieces. Combine the vegetables in canned goods, the condensed soup and the diced chicken in a large bowl.
• Make the crust. Run the floor and sides of a 9-inch corten plate with a thawed cake crust. Pour the filling into the crust, turn the edges and cut a few slots into the top so that steam can escape.
• Bake and enjoy. Bake in an oven to 375 degrees F until it is golden brown, about 45 minutes.

Prevent my tips and variations for the production of the best chicken pot -and prevent a moist crust

• Upgrade with potato puree. My only complaint about homemade chickens -Pot cake? The lower crust is often damp, especially when I keep in the fridge. But I found a trick out Your favorite recipe). The spoves also give the cake an additional dimension of creamy heartedness and taste delicious with the rich sauce.
• Use your favorite vegetables. Instead of vegetables in canned goods, I use a pound of frozen peas and carrots that, in my opinion, have a brighter, fresher taste.
• Get a bird -term bird. In order to accelerate the preparation process even further, I often exchange chicken breast without bones against cubes Rotisserie -huhn.
• Season as you want. Several reviewers recommend unpacking the filling with salt, pepper and other spices. I fully agree! I also add 1/2 teaspoons Garlic powder.
• Trust the process. While the filling may seem very thick when you combine the chicken soup cream with the chicken and the vegetables, don’t worry! The mixture is diluted when cooking.

Get the recipe: 4-intrordient chicken pot cake