I received the Vidalia Chop Wizardas a Christmas present a few years ago and it obviously had the potential to be one of those gifts that never gets used. I gave it a few tries and was quickly impressed. The uniform size of all my vegetables was a huge plus. I can cut an onion fairly well, but the Chop Wizard did it so easily. In a matter of seconds I can have onions, green peppers, potatoes, carrots, and celery cut uniformly. This is wonderful for soups, but I will show you how I used it to make our family favorite homemade chicken potpie.
First of all here is the wizard! It looks like this! Don’t be scared! Even my kids like to use it. There just isn’t anything more satisfying then the final chop when you’ve made your way through a vegetable.
And that my new blogging friends is Easy Chicken and Vegetable Pot Pie via the Vidalia Chop Wizard
Positives- uniform cut- all veggies look great- the measuring tool on the side lets you know how much you have- and it comes with a little plastic tool to use if anything happens to get stuck
Cons- still have to prep veggies to be chopped, but just in a rough round about way as the chopper quickly gets down to business
The Mama Report Grade A (now go rush out and get one for yourself and never spend too much time chopping veggies again especially those darn pesky onions)
Here is the full recipe for Easy Chicken and Vegetable Pot Pie (if it seems like a lot in the pictures it is because I doubled the recipe- I made one to eat for supper that night and then I froze another one for another day- this recipe is wonderful for freezing)
1 package refrigerated pie crusts
2 Tbsp butter
1/2 large onion, chopped
1 cup carrots, chopped
2 large potatoes, chopped
2 stalks celery, chopped
1/2 container of mushrooms, chopped
1/2 cup frozen peas
3 cloves garlic, minced
1 can cream of chicken or mushroom soup
1 1/2 cups cooked chicken
1/4 cup water
-Preheat oven to 375*. Soften pie crusts by letting them sit out on the counter for half an hour. In stockpot melt butter and add veggies. Cook until soft. Then add peas, cream of soup, chicken, garlic, and water. Simmer for a few minutes. Add pie crust to pie pan. Fill with pie filling and top with top crust. Bake until golden about 30 minutes.