Chicken Pot Pie

January 22, 2016

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Talk about an easy dinner!  One pot to clean up and very little prep time to get this Chicken Pot Pie on the dinner table. To me, it’s the perfect solution to a quick, delicious homemade dinner. Some of you may remember the days when you would put a frozen pot pie in the oven and wait for what seemed like hours only to take that first bite and scorch your tongue….well, this is not that pot pie!! A couple of things make this a quick go to dinner: first, I use a store cooked rotisserie chicken and second, I use a pre-made, refrigerated pie crust. Judge me if you want but sometimes you need shortcuts in life!!

In a large stock pot, melt the butter and saute the carrots, celery, onion, garlic and spices. Cook for 5 minutes, or until the vegetables soften. Add the  frozen peas, cooked chicken, mushroom soup and water and stir to blend. Cook over low-medium heat for 5-10 minutes. Remove from heat and pour the mixture into a pie plate letting it cool for a few minutes (helps if the filling is not piping hot when putting the uncooked pie crust on top).  Fold the pie crust over the filling and crimp the edges. Poke a few holes in the crust to vent and brush the egg wash over entire crust. Place the pot pie on a cookie sheet and bake in a preheated 375º oven for 30 minutes (or until crust is golden brown). Now dig in!! I promise you won’t scorch your tongue.

Ingredients:

2 tbsp butter
½ cup carrots, diced
½ cup celery, diced
½ cup yellow onion, diced
2-3 garlic cloves, crushed
1 tsp parsley
1 tsp basil
1 tsp salt
1 tsp black pepper
½ cup frozen peas
2 cups cooked chicken, cut into bite size pieces
1 can cream of mushroom soup
1 can water
1 pie crust
egg wash (1 egg whisked with 2 tbsp water)

Serves six

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9 Comments

  • Reply Nancy Kane Harvill January 22, 2016 at 5:06 pm

    This looks like a perfect meal to fix for a neighbor or friend who is not feeling well enough to cook. I will give it a try, love the fact I can take short cuts on the chicken and pie crust, thank you!

    • Reply mandynkane@aol.com January 24, 2016 at 11:13 am

      Nancy, this would be a lovely meal to give an ill neighbor! Maybe give it to her uncooked and give her direction to make it? It’s best hot out of the oven!

  • Reply Jane Rotondi January 23, 2016 at 3:14 pm

    This looks so easy… love the rotisserie chicken idea. I have not had good luck with gluten free crusts…any ideas/suggestions for me? Thanks!

    • Reply mandynkane@aol.com January 24, 2016 at 11:17 am

      This pot pie is SO easy Jane!! Not so sure on gluten-free crust though….is there any pre-made crusts on the market? Maybe Whole Foods (or a market like that) might have gluten-free crusts? Let me know if you have any luck!!

  • Reply dolores eichhorn January 28, 2016 at 3:32 pm

    I will fix the pie-will probably make my own crust-
    I read about your tater tot snack, but didn’t get it. Can you advice? Sounds good-after all it has bacon!!!

    • Reply mandynkane@aol.com January 28, 2016 at 5:40 pm

      I would love if you would share your pie crust with me (and my readers!). I really need to learn to make a good crust….

  • Reply Dolores Eichhorn January 28, 2016 at 3:33 pm

    PS-and tatters, too!

    • Reply mandynkane@aol.com January 28, 2016 at 5:42 pm

      The Tots Gone Wild recipe is under the Appetizer category–check it out. Makes a perfect Super Bowl treat!!

  • Reply Paz March 31, 2016 at 7:51 pm

    I’ve put this on my list to try. Thanks! 🙂

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