In my kitchen

Each time I'm on here, I promise I will post my blog my frequently.  However, life just keeps getting in the way and I don't make it back for months.  This time, I just have to share a quick and easy recipe I created as a last minute "what am I going to fix for supper" stab.  Earlier in the day I purchased Pillsbury pie crusts for a Broccoli and Ham quiche along with  whipping cream and had these items on hand.  I had a hankering for Chicken Pot Pie and with the help of Pillsbury pie crusts and the whipping cream I surprised even myself with this concoction .  Are you reading this Mom? It was actually really good!  NOTE: In my mind it has to be Pillsbury pie crusts because the other pre-boxed pie crusts are not as flaky.

I took a boneless chicken breast from the freezer (I thaw them in the fridge overnight) and when it was partially thawed, I cut it into cubes about 5/8 inch square then tossed the squares into a hot skillet with a little bit of olive oil.  I lightly covered the bottom of the skillet with the olive oil.  Once the chicken starts cooking, I stirred the chicken to turn it and added 1 1/2 teaspoons of garlic salt (from Sam's club), coarse cut pepper and sea salt.  I also added 1 1/2 Tablespoons of dried minced onion as we like onion, but I didn't want the onion to over power the dish.

Once the chicken is cooked through, I added 1/2 a bag (2 pound bag) of frozen mixed vegetables to the mixture and stirred them in so the could be cooked until no longer frosty.  While this was sizzling, I took 1 1/2 cups whipping cream and started whipping it with a wire whisk.  Once it started getting thick, I added a large serving tablespoon of Campbell's cream of chicken soup.  I then whipped it in.  When it was thick again, I added another spoonful and continued this method until the entire can of cream of chicken soup was added.  I also whipped in 1 1/2 Tablespoons of sifted flour to this mixture.  Let mixture sit while tending the skillet.

Now back to the skillet.  While it is sizzling, there will be a small amount of liquid in the skillet.  Sprinkle over the top of all this about 1 Tablespoon of flour and stir until is blended in well.  Turn off the stove and pour into a waiting deep dish pie pan with the crust in it.  Once the skillet is into the pan, pour the cream mixture (this will be thick like icing) over the top of the veggies and chicken and spread evenly.  Add the second crust over the top and crimp around the edges.  Cut slots in the top for steam to escape.

Place in a preheated oven of 350 degrees Farenheit for 45 minutes. Might put a cookie sheet on the shelf below the chicken so that any run over does fall in the bottom of the oven. Turn the oven up to 375 degrees Farenheit and continue baking for 5-10 more minutes.  This browns the crust nicely.  Take out of the oven and let set for 5 minutes before serving.  My friend is a light eater, but took 3 helpings because it was so good.  I would post a picture, but between the two of us, there isn't anything to post.  It was eaten before I thought to post it here.  Be prepared to hear how good it is.  My friend who never compliments anyone stated, "This is really good.  I want more." That's why there isn't any left over!