Okay, so the other day I was craving something warm, comforting, and, let’s be honest, pretty easy to make. I stumbled across this recipe for Chicken Pot Pie with Ritz Cracker Topping and thought, “Why not?” I’m so glad I did! Here’s how it all went down.
Getting Started
First, I gathered all my ingredients. This is important, folks, because nobody wants to be halfway through a recipe and realize they’re missing something crucial. I already had some cooked chicken breast leftover from the other day’s grilling. So this way make this pie more easily.
I grabbed:
- Cooked chicken, shredded (about 2 cups, I guessed)
- A bag of frozen mixed vegetables
- A can of cream of chicken soup
- Some milk
- A box of Ritz crackers (the star of the show!)
- Butter, of course
- Some basic seasonings, salt and pepper at least
The Filling
The filling was super simple. I threw the frozen veggies into a pot with a little bit of water and let them simmer until they were mostly thawed. I didn’t want them totally cooked, just not frozen solid.
Then, in a big bowl, I mixed the cream of chicken soup with about half a can of milk. I just eyeballed it, really. You want it to be creamy, but not too runny. I added in the shredded chicken and the mostly-thawed veggies. A little salt, a little pepper – tasted it, and adjusted until it seemed right.
The Ritz Cracker Magic
Now for the best part! I took a sleeve of Ritz crackers and crushed them up. I just used my hands – no need for fancy equipment. You want some bigger pieces, some smaller pieces, a nice mix. Then, I melted about half a stick of butter (maybe a little more, who am I kidding?) and drizzled it over the crushed crackers. I mixed it all up with my hands again, making sure the crackers were nicely coated in buttery goodness.
Putting It All Together
I poured the chicken and veggie mixture into a baking dish – I used a round one, but a square one would work just fine. Then, I sprinkled the buttery Ritz cracker mixture all over the top, making sure to cover every bit of the filling.
Baking Time!
I popped the dish into a preheated oven at, I think, 375 degrees Fahrenheit. I just kept an eye on it until the topping was golden brown and the filling was bubbly. It probably took around 25-30 minutes, but my oven is a little wonky, so yours might be different.
The Delicious Result
Oh man, it smelled amazing! When I pulled it out of the oven, the topping was crispy and golden, and the filling was hot and bubbly. I let it cool for a few minutes (the hardest part!), and then I dug in. The salty, buttery crackers with the creamy, savory filling? So, so good! It was the perfect comfort food, and ridiculously easy to make. Definitely adding this one to my regular rotation!
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