This is one of Lily and Canon's favorite meals... they loves peas and carrots; and the chunks of tender chicken along with a flaky crust are both easy for them to manage. There are probably more "sophisticated" ways of making this, but this recipe is for the person who needs to put lunch or dinner together easily and quickly. Although is is very homey and comforting in the end.
For this recipe, I like to use left-over, cooked chicken that I have in the freezer. Any time I need to cook chicken for gumbo, dumplings, etc., I cook the whole chicken and freeze half. This is one of my favorite uses for "the other half." Cook and prep once, eat twice!
**Time saving tip**
You can cover with plastic wrap at this point and put into freezer (for long term) or refrigerator (for the next day, etc). Then just pop it into the oven when you get home from work!
4. When ready to cook: Cover with aluminum foil on the edges. I like to take a square of it, fold in quarters, then cut a quarter circle – then you have a circular cutout in middle when you open it. Place over outside crust to protect from burning. You will remove it for the last 15 – 20 minutes of baking to brown. If you don’t cover the edges, they will burn before the rest of the crust is done.
You won’t be able to see any more “transluscent” areas of the crust when its done. Will all be golden brown. (about 45 min)