Fried Chicken Pot Pie

 This was an idea I have been playing with for a couple of months.  I know my Michigan friend are already thinking the Pasty.  That  is so Upper Peninsula.   Pot pies are comfort food for the fall and winter but the only way I had ever had them were out of the frozen section of my mega mart.  Those are loaded with salt and fat so I used pizza dough adding no salt and made gravy from low sodium stock.  Then I said screw it and went ahead and deep fried it anyway.  You get a crunchy crust in gravy and gooey cheese.
1 rotisserie chicken (you may have some leftover turkey in a couple of weeks so give that some thought)
1 bag frozen mixed vegetables thawed
1 10 oz can whole white potatoes chopped or you can bake 2 potatoes in the microwave for 6 minutes cool and chop
8 tablespoons butter
4 tablespoons flour
1 canned pizza crust
2 teaspoon Mrs Dash seasoning
4 oz cheddar cheese grated
8 oz chicken broth for gravy
1/2 teaspoon black pepper
1/2 teaspoon salt
Oil for frying
Pull chicken and cut into bite size pieces
In bowl mix
add chicken
add thawed mixed vegetables
add chopped potatoes
add all spices and seasonings
add shredded cheese
add salt and pepper and Mrs Dashes
take pizza dough cut into four equal pieces
place 1 piece of dough on parchment lined baking sheet
Add tablespoon of butter to each square
place a portion of chicken mixture in the middle and close pocket crimping all touching dough
Repeat on all dough squares
in a 2 quart pan
add butter and flour cook for five minutes
add chicken broth
salt add pepper to taste
Cook until gravy consistency
heat oil to 350
add pot pie cook until golden brown
about 7-9 minutes turning once
If you keep turning it it will soak in the oil.
Top with chives
fried chicken pot pie
fried chicken pot pie 3fried chicken pot pie 4.jpgfried chicken pot pie 2

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