CHICKEN POT PIE

RECIPES THAT MAKE YOU FEEL LIKE YOU’RE DOING SOMETHING WONDERFUL, CLEVER AND OVER THE TOP.

There is somehow a very earthy and down-home feeling about making a chicken pot pie. It brings out the earlier generation's farming roots in you and makes you wish you could be living back in some kinder and gentler time when all you had to worry about was fixing something new and different with whatever you had on hand and when you came up with a chicken pot pie, you thought you had truly hit the jackpot or chickenpot or whatever you want to call it. Pulling a hot and steaming, golden and gleaming chicken pot pie from the oven is a sure-fire way to solidify your standing as a 'good cooker' or 'cook extraordinaire' or whichever title you wish to be known by from all your adoring fans. The only difference between this pot pie and the one your grandmother used to make is that we are taking a few short-cuts here that, if she knew about, might cause her to turn over in her grave, but such is the time we are living in that things are available to us that she dared not even dream of before such as pre-made pie crust, frozen fresh vegetables and not to mention canned chicken. In her day, she had to make the pie crust from 'scratch', grow the vegetables in her own garden and go out and chase down a chicken, throttle it and clean and pluck it to perform such a feat as making a chicken pot pie. How times have changed and how glad I am that they have! Here is the SimplEdible way of making a chicken pot pie:

1 box of pre-made pie crusts at room temperature

1 can of chicken

1 bag of frozen carrots

1 bag of frozen peas

1 small can of mushrooms

1 T. dried onion flakes

2 medium potatoes, cooked and diced into small pieces

1 tsp. salt and 1/2 tsp. pepper

1 large can of cream of chicken soup

1 large egg, beaten

1. Place one of pie crust rounds into a prepared baking dish that has been sprayed with Pam.

2. Place the frozen vegetables, chicken, onion flakes, mushrooms and potatoes in a large mixing bowl. Add seasonings.


3. Add the cream of chicken soup and mix together well.

4. Beat the egg in a small bowl.

5. Put the second pie crust round on top of the chicken and vegetable filling. Coat the top with the egg mixture. Bake in a preheated 400 degree oven for 40-50 minutes or until the crust is golden brown. Remove from the oven and allow to cool for 5 minutes before serving. Serves 6-8. Enjoy!

PS:

Your comments are welcome. To make a comment, just click on the pencil below. Thank you!