Easy Chicken Pot Pie
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I posted earlier about the recall of ConAgra pot pies and I had a reader comment about posting a recipe. Now, I tend to go ahead and make a pastry from scratch and use a simple white sauce with broth instead of the canned soups, but this recipe is a surprisingly delicious shortcut to a fantastic comfort-food meal.
I feel like I’m cheating when I make this. I learned it from one of my best friends, Becky, who is not exactly known for her patience in the kitchen.
Regular pie crust, top and bottom
1 large can of white meat chicken
2 cups cut carrots
2 cups frozen peas
2 cups cubed potatoes
1 small onion, chopped
1 can cream of chicken soup
1 can cream of celery soup
1/4 to 1/3 cup milk
1/2 cup grated cheddar cheese
Cook onion, celery, carrots, and potatoes in microwave until tender. Make sure to allow some water for the vegetables so they do not dry out.
In large bowl, mix vegetables with chicken, soups, cheese, and milk. Turn into bottom crust. Top with second crust, cutting slits for ventilation.
Bake at 350º until crust is golden brown.
NOTE: I skip the cheese in this recipe. Also, instead of canned chicken, I often use leftover roast chicken or turkey — just make sure it’s pre-cooked. Lately we’ve been using a tofu substitute called ChickenNot – good and healthy.
You know, for me it’s actually easier to make my own bechamel than it is to do it the ‘easy’ way.
Same way with cakes for some reason.
Funny, ain’t it?
I make a veggie pot pie and add some tempeh sometimes.
Good stuff. Kim would probably get down on this for her and the boys.