One of my favorite dishes is chicken pot pie. I’m always on the prowl for a flaky crust wrapped around a hearty creamy chicken filling. The Mrs. isn’t a big fan so I don’t eat it too often. I made this bad boy after she left town recently. I had left over pie crust from my recent banana cream pie and wanted to put it to good use.
This is the quick/easy recipe because I start with… I hate saying this… a can of cream of chicken soup. GASP! The HORROR!
I know, I know, I’m a hippogriff (nerd humor)… I’m mean hypocrite and I gave myself enough self loathing that you don’t have to. I just tell myself “I’m doing it for those cooks who need a quick meal”, cause it makes me feel better. To the soup I add a cup or two of frozen mixed vegetables (depending on how much you like), salt, pepper and diced cooked chicken.
This time I added in (uncooked) potatoes which was a first for me. You can skip this to make the dish ever quicker. Cook this over medium until the vegetables and potatoes are soft.
I laid down the bottom pie crust in my cast iron pan and filled ‘er up.
Then I put the top layer on and put a couple slits to let the air escape. I know the shot is blurry, I already told you my photographer was gone. I just wanted to show it nicely bundled up.
It bakes for 30-40 minutes at 375, until the crust is golden brown, and then it’s ready to eat.
I ate half for dinner and half for lunch the next day. It’s good eaten hot or cold I discovered.