Here is a really easy and very good recipe for Chicken Pot Pie that my kids LOVE! I make this often during the fall and winter because it really tastes like comfort food without all the labor. I call it Mara’s Easy Chicken Pot Pie because the recipe comes from my friend Mara. Here it is:
Pie Crust for top and bottom of 9″ pie
2 C. cooked chicken, diced or shredded
1- 15oz can of Veg-All Original Mixed Vegetables
1- 10 3/4 oz can of Campbells Cream of Potato Soup
1/2 C. milk
Thyme to taste
Pepper to taste
Place bottom pie crust in 9″ pie plate
Mix remaining ingredients together in a bowl
Pur into pie pan
Add top crust, crimp and cut vent slits
Cook in 375 (preheated) oven 40-45 minutes
Allow to cool 5 minutes before serving.
My Shortcuts and Hints:
*I usually use the Pilsbury premade pie dough, just because it is convenient and my mother never taught me the secret to her excellent pie crust.
*Whenever we have a store bought rotisserie chicken I pull the leftovers off the bone and freeze them until I have enough for a pie.
*I often make two pies at the same time and freeze one for later use or to give away when someone needs a meal brought to them. If I am making two pies at the same time I will use an extra can of Veg-All split between the two pies just to sneak in a few more veggies.
*Do not salt the ingredients before tasting. The Veg-All is salty already, and you could end up with too much salt!