Savory & hearty chicken & dumplings pot pie for a hungry family of four!
Ingredients:
Budget Meal
$6 Chicken & Dumplings Pot Pie
$1.80 - can of Campbells® Chicken & Dumplings Soup
$1.50 - store brand refrigerated pie dough
$.80 - 6 oz. to 12 oz. of store brand frozen peas or carrots (your preference since the soup has some peas and carrots already)
$.90 - 6 oz. of an 8 oz. container of store brand sour cream
$1.00 - optional salt, herbs & spices to taste (recommended: 1 tsp onion powder, 1 tsp garlic powder, 2 tsps pepper (white if available), 1 tsp salt or salt alternative, 2 tsps parsley, basil or other herb of choice (if opting to go with the $12 meal listed below, do not use dried herbs in addition to fresh)
Budget Meal w/Options
$9 Chunky Chicken & Dumplings Pot Pie
$3 - Swansons® Canned White Chunk Chicken Breast or one large chicken breast, cubed
Budget Meal w/Serious Possibilities
$12 Chunky Chicken & Dumplings Pot Pie ($3.00 per person)
$9 above ingredients
$1.50 worth of fresh herbs (recommended: 4-6 basil leaves and a sprig of fresh parsley finely chopped)
$1.50 extra frozen or fresh vegetables (suggestion: small diced white onion, more peas or carrots or corn) and/or 1 egg and 1/8 cup of milk for egg/milk wash for the pot pie top crust
Directions:
Preheat oven to 250 degrees.
Sit dough out for 20 minutes before using, if possible.
Roll dough onto a rolling pin then unroll over pie or casserole dish. You can also use mini quiche or tarte baking dishes for individual pot pies. If you don't have a rolling pin just unroll the pie crust and roll onto a large cup, then unroll over the pie or casserole dish. Slowly work the dough into the tins or dish and gently stretch the dough so that it has about a .25" of dough hanging over the edge. If the dough won't stretch or breaks easily (usually this is because it's too cold or nearing it's expiration date), just make sure it comes to the top of the dish or tin.
Using the tines of a fork, poke holes on the bottom and sides of the crust in the dish or tin.
Put the crust in the 250 degree, preheated oven for about 3-5 minutes. It should not brown, only begin to bake. It should be slightly flakey, but mostly doughy when you take it out. Let it cool.
Turn the oven up to 350 degrees once the bottom crust is removed from the oven.
Poor the can of chunky soup into a large mixing bowl and add extra vegetables, chicken, herbs, spices, seasonings and sour cream. Slowly mix with a spatula or spoon. Do not over mix or whip the mixture. It should be thick, not "soupy".
Poor the mixture into the cooled, parbaked crust in the tins, quiche or casserole dish(s). Fill to about 90% to the top of the tin or dish. Do not overfill.
Unroll the top crust onto a cutting board. Using the tines of a fork or a knife, poke holes or cut a design in an even pattern into the crust. Do not overcut since it will make it harder to roll onto the pot pie. Make sure the bottom crust is not too hot to handle. Using the same technique as above, roll the dough back onto a rolling pin or cup and unroll evenly over the top of the pie. Pinch the crusts together or just use the bottom of a fork to press the top dough edges slightly down into the tin or dish. The key is to prevent the filling from seeping out of the sides.
Cover the edges with tin foil. It won't be perfect, but the edges will be overcooked when the entire pot pie is fully cooked if you don't cover them.
Use your fork or knife to ensure your precut top crust has adequate venting. This will help with side seepage too. It's okay if some filling seeps out the top ventholes.
Put the pot pie onto a cookie sheet and cook for 25 minutes. Remove the foil if the edges of the pot pie is not brown; otherwise, keep the edges covered. Remove the cookie sheet. Make sure the top crust still has open vent holes before placing the pot pie back into the oven for 5 more minutes or until light brown. (Optional: before you put the pot pie back into the oven brush the top of the pie with and egg/milk mixture - 1 egg and 1/8 cup milk - for a shiny, browner crust).
Do not overbrown. It's common to overbake (the pie will usually look lighter in the oven). It also continues to cook while it cools after being removed from the oven. Remember, all your cooking is the crust, the mixture only needs to be warmed. However, the time it takes to cook the crust, the mixture becomes piping hot.
Take caution when removing the pot pie since the contents will be very hot. LET IT COOL for a minimum of 20 minutes before serving.
Place some fresh parsley or basil atop the pie before serving and enjoy!
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