Friday, December 14, 2012

Chicken Pot Pie

I made this the other day  and forgot how good it was.

It's fast and easy and you cheat by using store bought pie crust - I use the Pillsbury that comes in the canned biscuit section of the grocery store and two cans of soup. I got this from a cookbook put together by a great group of gals on a scrap booking site I  belonged to for over 10 years. For a long time I didn't even know you could buy pie crust like this.

I figured quilters love fast and easy as much as anyone else. Heck, every one's so busy these days. I love to cook and 95% of my cooking is from scratch, but I love a good shortcut as much as the next person.

I usually keep cooked chicken in the freezer. I cook it in butter with onions, pepper, granulated garlic, and seasoning salt and then dice it up. Then, when I need to make this or chicken enchiladas or chicken soup (I keep chicken broth in the freezer too), or chicken and dumplings, or chicken quesadillas, or that chicken and peppers dish we love, it's handy and ready to go. It's  big time saver for me. I'm pretty good about planning meals, but I was a whole lot better at it when the kids were home.

I make this in an extra large pie pan that I received as a gift years ago, but I imagine you could use a regular deep dish pie pan.

Chicken Pot Pie

1 package Pillsbury Pie Crust
16 oz mixed vegetables
1 can Cream of Chicken Soup
1 can Cream of Potato Soup
3 C cooked, diced chicken
1 beaten egg
1/2 C milk

*Lay pie crust in bottom of pie plate. Add vegetables, soups, milk, pepper, cayenne, and chicken into a large bowl and combine well with a wooden spoon. Pour into pie plate. Top with remaining pie crust. Brush with beaten egg, Bake at 375° for 45-60 minutes or until pie crust is golden brown. Serve up in a big bowl:

Go back for seconds:


Mandy said...

I totally love you right now. I didn't know I could buy that crust. And I am going to make this tonight and my husband will think I'm a rock star.
Did I mention I totally love you right now?! SO HAPPY I found your blog!

Nancy said...

Sometimes, I purchase the pie crust just to make pie crust cookies. Simply cut and sprinkle with cinnamon sugar. I always made these with scraps, but now I can have them whenever the urge strikes - no fuss, no muss.

Gwynette in NW Arkansas said...

My daughters and I make this filling in double amounts, feeze flat in zip lock bags and can grab one if a family has a baby, funeral, illness or any crisis. It's truly a time saver. Just thaw and pour into those 'handy dandy' crusts and bake. I buy those crusts in boxes of 8 at Sam's, stick in the freezer and can slide one or two out to thaw as needed. Anything to hopefully get back to quilting quicker!!!

Doniene said...

Yum, yum! I'll be right up!! We got a little rain today and the weather map says that you might have too! Pray so!!


Carolyn Sullivan said...

I stopped trying to make a pie crust as good as my MIL, when she told me she bought it! yep Pillsbury!

JMF said...

I just copied the recipe and will be making in soon. Hubby will love it!! And since it's to far to your house so I guess it's up to me to cook!!

Denise :) said...

I love Mandy's comment ... because I know *exactly* what she means. And your chicken pot pie rocks. :)

puff and pie said...

I myself, using many varieties of chicken pot pie. Every time i meet people with food varieties in this dish. The lovely dish is very simple. But if add many varieties. It become delicious most.

- The tips from puff and pie Thai Catering

Carol said...

Yummers! I'll be making that real soon!

Staci said...

We love Chicken Pot Pie around here! When my new daughter in law was here a couple weeks ago I made one and was totally shocked that she had never eaten it--ever. Not even the frozen kind. She was looking at it with a pretty skeptical eye, but ended up eating two helpings. Her comment at the end. "That is surprisingly satisfying!" I had to laugh.

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