Yum - Chicken Pot Pie - I'm sure my Granny made them from scratch, but I don't recall eating a homemade one until I was in my teens. I usually felt lucky if Mom bought the frozen ones for us to eat from time to time. Here's a pot pie recipe that's got a couple of shortcuts to make getting it to the table a breeze - even on a weeknight.
Chicken Pot Pie
Ingredients:
2 - 9-inch pie crusts
2 cans Cream of Potato Soup
1 - 14-16 oz can mixed vegetables
1/2 cup diced onion, sauteed until translucent
1 - 4 1/2 oz can sliced mushrooms
2 cups cooked, diced chicken (or turkey)
1/2 cup milk
1/2 tsp thyme
1/2 tsp pepper
2 Tbsp diced pimento
Directions:
Preheat the oven to 375° F.
In a large bowl, gently combine soup, vegetables, onion, mushrooms, chicken, milk, thyme, pepper and pimento.
Spoon filling into one crust and cover with remaining crust. Fold over and crimp edges to seal. Cut about 6 slits in top crust to vent.
Bake at 375°F for 40-45 minutes. Cool 10 minutes before serving.
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