workin’ woman’s chicken pot pie

I wanted chicken pot pie the other night. I don’t know why. I’ve never made a chicken pot pie, nor do I ever remember even eating one. ‘Chicken’ and ‘pie’ don’t really go together in my book, either. But I just couldn’t shake it. I needed a chicken pot pie.

I browsed several websites looking for chicken pot pie recipes. I was disheartened. Most of them included a list of ingredients as long as my leg, and the cook/prep time took way more time than I was willing to part with. And then I remembered a recipe for chicken parmesean pot pie that I ran across a couple of days ago on pinterest. It was from Picky Palate. I loved the simplicity and idea of the recipe, but I wasn’t digging the chicken parmesean that night. I wanted regular chicken pot pie, people!

So I scanned my pantry and fridge and rounded up some things I thought sounded good together, and would take minimal time to prepare. And, alas, the workin’ woman’s chicken pot pie was born!

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Here’s the recipe:

Workin’ Woman’s Chicken Pot Pie

Shredded Chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 small bag frozen vegetables
2 refridgerated pie crusts
1/2 cup milk
1 egg white
Seasonings
Cheese

Preheatcha oven to 350 degrees. Gather some shredded chicken. In my case, I boiled 3 boneless chicken breasts and shredded it. Picky Palate used shredded rotisserie chicken. Use whatever floats your boat!

Boil up a small bag of frozen veggies, and add them to your chicken.

Then, add the can of cream of chicken soup, cream of mushroom soup, and 1/2 cup of milk and stir it up well. Add whatever seasonings you like. I added pepper, a dash of Lawry’s, and a bit of garlic powder. Good things are starting to happen.

Next, spray some non-stick spray in a skillet and line the bottom with some pie crust.

Add your chicken mixture.

And top with whatever cheeses tickle your fancy. Sharp cheddar does it for me!

Cover your dish with the 2nd pie crust and pinch the edges together.

Cut slits in the top of the pie and brush the top with the egg white.

Pop that baby in the over for 30 or so minutes (or until the crust is golden brown and begging to be eaten) and wahlah!

Man. This.was.good. See that ooey gooey stuff trying to escape from the crust?

Man. That flaky crust?

Man. Just man.

This was good. And it was super easy to prepare. And it was pretty. And it made it look like I had worked way harder than I actually had. I love to pretend that I spend hours at the stove making pretty, yummy meals.

Man.

If Ben has thirds, I know its a keeper. Ben had ‘fourths’.

An added bonus:

I had extra filling that I froze. I’m thinking I’ll thaw it out in a couple of days and use pie crusts in my muffin pan and make mini-pot pies. I’m a sucker for anything with my muffin pan.

Enjoy & have a blessed Tuesday 🙂