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Nothing says comfort food more than a homemade CHICKEN POT PIE on a cold night ~ even the smell of it baking reminds you of your childhood, when your mother would make this. Mine is made with convenience foods from the grocery store, and is very fast & easy to make.
Easy HOMEMADE CHICKEN POT PIE
1 refrigerated pie crust ...............................................1 tsp. dried sage, crushed (or 1/2 tsp. ground sage)
1 tsp. dried thyme leaves.............................................1/4 cup white or yellow onion, diced
1-2 cups leftover cooked chicken or rotisserie chicken, take off the bone and dice or shred
1 10-12 oz. pkg. frozen mixed vegetables (thawed & drained)
1 can cream of chicken (mushroom or celery) soup (I used low-fat, low sodium)
about 1 tsp. Kosher salt...............................................buttery non-stick cooking spray
1-2 tsp. fresh parsley, chopped.................................1/2 tsp. black pepper
1/4 cup milk.....................................................................1 egg, lightly beaten with a fork
OPTIONAL: 1 TB dry Parmesan cheese (the inexpensive kind in the shaker jar)
flour
***
Preheat oven to 375 (since this can be assembled hours ahead, you can wait until you want to pop this into the oven). Spray about a 1-1/2 qt. casserole dish with the non-stick spray (mine was a rectangle). (A 9" or 10" square pyrex pan would work too)
In a bowl, mix together all of the ingredients (except the egg, flour and pie crust). Set aside.
Unroll the pie crust on a lightly floured surface and lightly roll it so that it's about twice the size of your casserole dish (including the sides of the dish). (The refrigerated pie crusts are round, so you'll need to roll it into a rectangle.) Cut it in half and lightly roll up one half over the rolling pin; then unroll it over the prepared casserole dish. Push the crust tightly against the sides of the dish. Then dump the filling ingredients inside the crust and spread them out.
Roll up the other half of the pie crust on the rolling pin and unroll that on top of the filling. Crimp the edges of the crusts together (you may want to dampen the edges of the crusts with water first) ~ using a fork or your fingers. Cut a few slits in the top of the crust; then brush the crust with the beaten egg.
About an hour before you want to have dinner, stick this into the 375 oven. Bake it for 45-55 minutes, or until the top is golden brown and flaky. Let it sit for about 5 minutes before serving.
This serves 1 very hungry man (or teenage boy) but 2-3 smaller eaters. ** This recipe can be DOUBLED and made in a 9x13" pan **
Easy HOMEMADE CHICKEN POT PIE
1 refrigerated pie crust ...............................................1 tsp. dried sage, crushed (or 1/2 tsp. ground sage)
1 tsp. dried thyme leaves.............................................1/4 cup white or yellow onion, diced
1-2 cups leftover cooked chicken or rotisserie chicken, take off the bone and dice or shred
1 10-12 oz. pkg. frozen mixed vegetables (thawed & drained)
1 can cream of chicken (mushroom or celery) soup (I used low-fat, low sodium)
about 1 tsp. Kosher salt...............................................buttery non-stick cooking spray
1-2 tsp. fresh parsley, chopped.................................1/2 tsp. black pepper
1/4 cup milk.....................................................................1 egg, lightly beaten with a fork
OPTIONAL: 1 TB dry Parmesan cheese (the inexpensive kind in the shaker jar)
flour
***
Preheat oven to 375 (since this can be assembled hours ahead, you can wait until you want to pop this into the oven). Spray about a 1-1/2 qt. casserole dish with the non-stick spray (mine was a rectangle). (A 9" or 10" square pyrex pan would work too)
In a bowl, mix together all of the ingredients (except the egg, flour and pie crust). Set aside.
Unroll the pie crust on a lightly floured surface and lightly roll it so that it's about twice the size of your casserole dish (including the sides of the dish). (The refrigerated pie crusts are round, so you'll need to roll it into a rectangle.) Cut it in half and lightly roll up one half over the rolling pin; then unroll it over the prepared casserole dish. Push the crust tightly against the sides of the dish. Then dump the filling ingredients inside the crust and spread them out.
Roll up the other half of the pie crust on the rolling pin and unroll that on top of the filling. Crimp the edges of the crusts together (you may want to dampen the edges of the crusts with water first) ~ using a fork or your fingers. Cut a few slits in the top of the crust; then brush the crust with the beaten egg.
About an hour before you want to have dinner, stick this into the 375 oven. Bake it for 45-55 minutes, or until the top is golden brown and flaky. Let it sit for about 5 minutes before serving.
This serves 1 very hungry man (or teenage boy) but 2-3 smaller eaters. ** This recipe can be DOUBLED and made in a 9x13" pan **
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