Chicken Pot Pie
1/2 Tsp Salt
1/2 Tsp Pepper
1 1/4 Lb. Chicken Tenderloins
2 Tbsp. Olive Oil, divided
2 Carrots, Peeled
2 Celery Stalks
1 C. Frozen Peas
2 Medium Yellow Onions, Peeled
12 Oz. Chicken Gravy
1/4 C Water
2 Pie Crusts
Preheat oven to 375 degrees.
Heat 1 Tbsp. Oil in large nonstick skillet over medium heat.
Pat chicken dry with paper towels, season with salt and pepper.
Add chicken to skillet. Cook about 8 minutes, turning once, until fully cooked.
While chicken is cooking, dice carrots, celery and onions.
Remove chicken from skillet and set aside to cool.
Add remaining olive oil to skillet.
Saute vegetables until onions are translucent, about 10 minutes. Add frozen peas and reduce heat to low.
Shred chicken and add to skillet. Add gravy and water, stirring to combine.
Place one pie crust into a 9-inch deep dish pie plate.
Spread chicken mixture into pie plate and top with other pie crust. Cut 3 slits into the top of the crust.
Bake for 45 minutes, placing foil on the top after 30 minutes to prevent overbrowning.
Cool for 10 minutes before serving.
Serve with a slightly oaked Chardonnay. I chose an 2014 H3 from Columbia Valley, Washington.
1/2 Tsp Pepper
1 1/4 Lb. Chicken Tenderloins
2 Tbsp. Olive Oil, divided
2 Carrots, Peeled
2 Celery Stalks
1 C. Frozen Peas
2 Medium Yellow Onions, Peeled
12 Oz. Chicken Gravy
1/4 C Water
2 Pie Crusts
Preheat oven to 375 degrees.
Heat 1 Tbsp. Oil in large nonstick skillet over medium heat.
Pat chicken dry with paper towels, season with salt and pepper.
Add chicken to skillet. Cook about 8 minutes, turning once, until fully cooked.
While chicken is cooking, dice carrots, celery and onions.
Remove chicken from skillet and set aside to cool.
Add remaining olive oil to skillet.
Saute vegetables until onions are translucent, about 10 minutes. Add frozen peas and reduce heat to low.
Shred chicken and add to skillet. Add gravy and water, stirring to combine.
Place one pie crust into a 9-inch deep dish pie plate.
Spread chicken mixture into pie plate and top with other pie crust. Cut 3 slits into the top of the crust.
Bake for 45 minutes, placing foil on the top after 30 minutes to prevent overbrowning.
Cool for 10 minutes before serving.
Serve with a slightly oaked Chardonnay. I chose an 2014 H3 from Columbia Valley, Washington.
