OH YUMMY-A New Chicken and Mushroom Pot Pie Recipe

Okay, let me tell you folks.  There ain't much I like better than Chicken Pot Pie.  Period.

Especially when it's rainy and cold outside and there's a roaring fire inside.

It's just the best comfort food EVER.

So...

I decided to make up my own recipe.  Yikes.

But, to my surprise,  OMG it was SO good.

You must like mushrooms however,,and,,,,

Never mind that is has enough calories to fill a heavyweight boxer's caloric intake for an entire week.

OH WELL.

Moving on...I've decided that you can't really mess up Chicken Pot Pie.  So, the pat on my back has to be retrieved.

Lil B had his doubts whether I could pull this off.

 Here's [sort of] what I used.

I know it looks like a lot, and I really didn't use all of this.  I thought I would but as I went along,  I soon realized I had too much stuff.  i.e.  I didn't use the carrots, garlic, butter or the heavy cream.

So, first.  Saute some green onions in about a tablespoon of olive oil

 then dump in about 1 1/2 cups of mushrooms.  I'm not sure what these are called but they're the ugly ones, not the cute little white ones that are already cut in the market

Gosh this looks good (even at 6 in the morning)

 add 1 cup of chicken stock

 and a can of cream of mushroom soup (I realize how totally gross this looks) ignore that fact.  Stir it up before it grosses you out.

 then add about a cup of white wine.  Okay,,,,I cheated here.  I wouldn't recommend using your Twomey, but I happened to have a bottle opened in the wine fridge.  It was Savingon Blanc. Um. probably just a cheap white wine will do. However, this MAY be the reason this turned out so yummy:)

 Pour it in and mix it all up

 Now toss in 1/2 a cube of cream cheese

 and about 4 cups of cubed chicken.

My sous chef daughter cut this up for me.  Now, we bought a rotisserie chicken from Publix and it makes it SO much easier

 mix it all up and throw in a small bag of frozen broccoli

 Pour it in a deep dish pie shell.  I use Marie Callendars cause it's the best

 then using a package of ready made pie crust, drape one of the pieces over the top and squeeze on the sides

 and trim with some scissors.   Oh, poke holes in the top.

 then coat it with a mixed up egg

 bake at 350 for about 30 or 40 minutes.  just watch it really well.  Take it out when its golden brown.

 Dip it out and enjoy....omg again.  let me tell you, I can't wait to eat the leftovers for lunch.

My workout today WILL increase to 2 1/2 hours.

Now.....on to some bidness.

My wonderful son has developed my new website.  My wonderful son is a little irritated that I keep blogging on this one instead of my wonderful website.  Even threatening to SHUT down my wonderful website (he was just kiddin.....I think)

I promise (wonderful son) that I will change over as soon as the Trinity Art Show is over!

So, If you need any info on art please visit my wonderful web site!

http://www.kendallboggs.com

you may wanna hurry if you are interested in any pieces.  Prices go up this Friday! 

Thank you wonderful son for going to so much trouble to put together a wonderful web site.

And just to tell wonderful son,,,,I have already sold three pieces off wonderful web site!

Kendall's Chicken and Mushroom Pot Pie

1 Rotisserie Chicken from Market cut into 4 cups of chicken cubed

1 cup chopped green onions

1 cup chopped mushrooms

1 cup Chicken stock

1 can cream of mushroom soup

1 Cup white wine

1 small bag of frozen broccoli

1 pie shell

1 frozen package of pie crust

Saute green onions in about a tsp. olive oil.  Add mushrooms and cook until golden brown.  Add chicken stock, soup and white wine.  Let simmer for about 5 minutes.  Add chicken and frozen broccoli and let that cook for about 3 minutes.

Dump all that in an unbaked pie shell

Drape a flat pie crust over the top, pinch the sides to seal, poke holes in the top and trim the sides.

Cook at 350 until golden brown (about 30 - 40 minutes)

Enjoy!