Sunday, January 27, 2013

Chicken Pot Pie

This may seem like the simplest thing in the world...and it is...if you know how to do it.  For the very young woman that was intently watching me get groceries this morning, I apologize for the nervous glances and I'm glad you finally spoke to me.  I'm happy to share what I'm cooking, I just didn't know why I was so all mighty interesting late Sunday morning! 

2 cups of cooked and cubed chicken (no skin)
1 can cream of chicken soup
2 cans of mixed vegetables (drain well)
1 frozen deep dish pie crust
1 rolled pastry pie crust
salt and pepper to taste

Pre-heat oven to 350*.  Bake empty pie shells for 10 - 12 minutes to set the bottom crust.  Drain vegetables.  Mix with chopped chicken (I just grill extra one night and chop it after dinner.  It freezes well and I have it on hand when needed.)  Add cream of chicken soup, salt and pepper to taste.  Pour mixture into bottom pie shell.  Unroll pastry crust and turn edges under to make them even with the bottom crust.  Crimp edges with a fork and cut small slits in the top to vent the steam.  Bake at 350* for 50 - 60 minutes or until top crust is lightly golden.

I hope this helps the young lady that wanted to make something simple and economical to surprise her family on a cold winter Sunday.  Serve with a salad and fresh baked bread.  I'm adding brownies for dessert. Warm and Snugly Comfort Food!  Enjoy!

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