Easy Recipe : Chicken Pot Pie

The women in my family tend to get divine cooking inspiration from the back label of many packages. Some of these recipes I have been forbidden to give you, like my mama’s chocolate chip cheesecake. Legend has it that the cheesecake recipe came from the back of a chocolate chip wrapper years ago, but if you ask us it’s a family secret and you can’t have it! Today I am giving you an easy recipe for chicken pot pie that my mommy (yes I said mommy) got from the back of a veg-all can. I have adapted it over the last couple years to include cheese because I can best be compared to Steve Urkel in the 90’s when it comes to food. (If you don’t know what I am talking about, you are too young to get it.)


To this day I don’t know why my beautiful mother was reading a can of veg-all, but I suppose we should all thank her for being a slight bit weird because we are about to enter heaven on a little piece of easy recipe chicken pot pie:



Ingredients:

1) Two refrigerated pie crusts
(These are normally located someone near the eggs, or fridge biscuits. I use Pillsbury pie crust, just look for the long blue box, both of your pie crusts will be in there.)

2) 1 can of veg-all -medium size can
(Truth is you can use any mix veggie can, but they gave us this recipe so let us give them thanks by buying their product.)

3) 2 Cans of any “cream of soup.”
(I like to use two cream of potato, but any flavor is fine.)

4) Thyme spice- 1 tsp

5) Salt and Pepper- to taste

6) Small pack of chicken legs

7) One small bag of cheddar cheese


Utensils you will need:

Pie Pan
Fork
Mixing bowl
Spoon
Aluminum foil


This recipe requires a preheated over at 350 degrees

Easy Recipe Instructions:

· Boil chicken in covered pot with salt and pepper

· Drain chicken and allow to cool.

· When chicken is cool to the touch, remove the skin and peel into small strips. (And yes you have enough to share with pets and nibble on too.)

· Mix in a large bowl all ingredients including chicken. (Save just a little cheese)

· Line your pie pan with one of the pie crusts.

· Fill you pie pan with your mixture and smooth. You want your mixture (or goop as I like to call it) to be about an inch from the top of the pie pan. This way your mixture doesn’t bubble and break the crust apart. (Depending on the size your pie pan is you may have some left over. I like to get more pie crust and make mini pies with this)

· Take your second pie crust and put it on top of your mixture.

·“Smoosh” the two pie crusts excess together and roll it under to create a crust.

· Use your fork and press down all along the edge of your crust.

· Cover your crust with aluminum foil

· Place pie in the preheated oven until a nice golden brown



Tips:

· When the pie begins to turn a brown color the aluminum foil can be removed off of the crust so that it is allowed to brown as well.
· Take the little bit of cheese you kept and sprinkle on top of the pie after you take off your aluminum foil.

Remember on the cartoons where the animals steal the pie that the people so stupidly left on the windowsill for grabs? Well there was a method to their madness. Pie sticks together a whole lot better when it is chilled and then reheated. I like to make my pot pies the day before and sit them in the fridge over night. The next evening simply preheat and your pie will not fall apart. I promise.




WALLAAA! You are done :0). This recipe is not exactly how Veg-All created it to be, but it is delicious. If you don’t like this particular Easy Recipe for chicken pot pie please feel free to use my web search to find even more fun cooking ideas. Don’t forget to read your box and can labels because you never know what you will find.








Simple, veloce e buon,

Bela