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Quick and Easy Chicken Pot Pie

Chicken Pot PieYou know that feeling you get when you’re coming down with something really vile?  Yeah, I’ve got that feeling.  Swell.  Why can’t people just keep their germs to themselves???

Anyhoo…

Sometimes, when I post a recipe like this I think to myself, “This contains condensed soup! Refrigerated pie crusts! Frozen vegetables! I can’t admit I actually MAKE this!”

Then Beloved has four helpings

(Perversely, when I make something like handmade strudel I’m worried everyone is going to think I’m bragging if I post the recipe.  But, you know, Beloved certainly didn’t eat four helpings of the strudel; go figure).

Actually, I promised this after Thanksgiving when I posted a similar recipe (Enchilada Casserole) as a good use for leftover turkey, which it is.  But, naturally, it’s good with leftover chicken, and since I roasted a Sunday evening for dinner I had some and this is what I made Wednesday night.  It is quick, easy and apparently darn tasty – after having four helpings of it for dinner, Beloved polished it off for lunch yesterday.

Quick and Easy Chicken Pot Pie

serves 6

1 package refrigerated pie crusts (2 crusts; the kind that are folded or rolled), at room temperature

2 cups cubed, cooked chicken

1 cup frozen mixed vegetables, thawed

1 medium potato, peeled and cut into 1″ cubes

1 can condensed cream of mushroom soup

Milk

2 tablespoons dehydrated onion flakes

Salt, pepper and garlic powder to taste

Place a rack in the center of the oven; preheat to 425° F.

Place the potatoes in a small saucepan and cover with cold water; bring to a boil over high heat and cook for 3 – 4 minutes.  Drain and rinse with cold water; set aside.

In a large mixing bowl, combine the chicken, mixed vegetables, soup, onion flakes and sprinkle with salt, pepper and garlic powder (go easy on the salt; there’s a lot in the soup).  Stir to combine, adding the milk a little at a time – about 1/2 to 2/3 of a cup – until the soup is a smooth consistency.   Stir in the cooled potatoes; set aside.

Unroll the crusts; dust one with flour and line a 9″ pie plate with it, flour side down to keep it from sticking to the pie plate.  Trim the crust about 1/2″ larger than the rim of the pie plate.  Pour the chicken/soup mixture into the crust, spreading it with a spoon so it fills the crust evenly.  Place the second crust over the top of the mixture; trim it evenly with the bottom crust.  Tuck the crust under around the edge of the pie plate and crimp with your fingers or the tines of a fork, and cut a slit in the top crust to vent the steam.

Bake the pie for 40 – 45 minutes; cover the edge of the crust with foil if it’s browning too quickly.  Remove from oven and allow to rest for 10 minutes before slicing.

And y’all have a lovely weekend.





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