Wednesday, March 24, 2010

Chicken Pot Pie with Curious Chef Giveaway

As you probably already know this week is Kids week so we each got items to review from Curious Chef with our children, or friends children... and I got four fantastic items to review, check out my full review on THE BUZZ and see my cutie in action!

Chicken Pot Pie

1 pound boneless skinless chicken breast
2 Cups water
1/2 Cup dry white wine
2 cubes chicken bouillon cube, crumbled
2 Medium Carrots, chopped
1 Cup frozen green peas
2 Tbs Olive Oil
1 Medium Onion, chopped
3 Tbs white all purpose flour
5 oz. fat free evaporated milk
15 1/4 oz canned white corn, drained
6 sheet phyllo dough (can use any type of pie crust)


Place Chicken, water, wine and bouillon cubes in a medium pan. Bring to a boil, lower heat and cook gently, uncovered for 15minutes. Remove from heat and allow to cool. Set aside one cup of broth and chop chicken into chunks.

Preheat oven to 400 degrees. Coat a deep 8 inch pie dish with cooking spray.

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Vegetable Scrubber

Microwaves carrots, and peas for 2 minutes. Drain. Heat oil in a medium nonstick pan, and add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.

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Remove pan from heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken and corn.

Pour Chicken into prepared dish. Layer sheets of phyllo over pie, trim edges and press down firmly to seal. Lightly coat with cooking spray.

non stick rolling pin

Bake for 10 minutes, lower temperature to 350 degrees and bake until golden brown, about 20 additional minutes.

Kitchen Timer

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So our changes are as follows: We couldn't find Phyllo dough and we wanted to make our own pie crust so we used the following recipe for a pie crust from ALLRECIPES Pie Crust:


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1/2 cup water


  1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
nylon frosting spreader

OK onto the fun!

We rated it a 4.5 SPOON- Useful and Yummy!
We will be making this one again!!!

We tripled the recipe and feed my parents and siblings and their families and the 12yr old niece wasn't a fan of all the veggies, but everyone else said they really enjoyed it!

Now if you want to read my full review on the products from Curious Chef and enter my giveaway for this cute:

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Lemon shaped cutting board

then run over to THE BUZZ to enter!


  1. I love cooking with kids in the kitchen:-) So fun!!

  2. that looks like she had a fun time.. Loved this post.


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