Bring your loved ones to the table on a cold winter’s night to enjoy one of these warming pot pies.
When a recipe calls for two cups cooked chicken . . .
Many recipes call for 2 cups cooked chicken, and getting it is easier than you might think. You can find fully cooked, diced chicken in the meat department of your local supermarket. For our Busy Mom's Chicken Pot Pie, we pulled the meat from a rotisserie chicken, purchased from a grocery-store deli.
If you prefer using poached chicken, place 1 pound bone-in chicken breasts in a large saucepan with enough water to cover the chicken plus 1 inch. Bring to a gentle simmer (not a boil) over medium heat. Just as the first bubbles begin to appear, cover the saucepan and reduce heat to simmer. Cook for 10 minutes. Remove saucepan from heat, and let chicken cool in broth until cool enough to handle. Then pull meat from the bone, and dice.
Many recipes call for 2 cups cooked chicken, and getting it is easier than you might think. You can find fully cooked, diced chicken in the meat department of your local supermarket. For our Busy Mom's Chicken Pot Pie, we pulled the meat from a rotisserie chicken, purchased from a grocery-store deli.
If you prefer using poached chicken, place 1 pound bone-in chicken breasts in a large saucepan with enough water to cover the chicken plus 1 inch. Bring to a gentle simmer (not a boil) over medium heat. Just as the first bubbles begin to appear, cover the saucepan and reduce heat to simmer. Cook for 10 minutes. Remove saucepan from heat, and let chicken cool in broth until cool enough to handle. Then pull meat from the bone, and dice.
