Monday, April 2, 2012

Easy Chicken Pot Pie

Hello again!

Just look at these jolly pie birds! They're part of a small collection within my larger chicken and rooster collection. I just love the bold size and rich distinctive colors. I purchased several of these a few years ago, but lost track of the ceramic artist who made them. I saw some similar pie birds on Etsy the other day and I'm seriously considering a couple of new additions to this little chorus.

While I decide which birds will join the flock, here's a recipe for Chicken Pot Pie that's really easy to put together, with my favorite simple, no-fuss homemade crust. For convenience -- and a bit of a shortcut -- I mix canned cream of chicken soup with sour cream for a rich creamy sauce to go with the diced chicken and fresh frozen vegetables.

If homemade crust is not your thing, just roll out a good store-bought refrigerated crust and make a homemade sauce.

Or go for total convenience with the soup-sour cream sauce AND store-bought pie crust.

Or totally homemade with homemade pie crust and homemade sauce.

Any way you make it, comfort, thy name is Chicken Pot Pie, sung by a cheery pie bird trio.

EASY Chicken Pot Pie
2 pie crusts - homemade or store-bought
1 can cream of chicken soup
1 cup sour cream
3-4 cups diced, cooked chicken breast
1 small bag frozen mixed vegetables
1/4 teaspoon thyme
1 egg
1 tablespoon water
--> Preheat oven to 350°. In a 9-inch pie pan, prepare one crust as directed on package.

2. Mix cream of chicken soup, sour cream, cooked chicken, frozen mixed vegetables and thyme; pour into the pie crust.

3. Cover pot pie with second crust; crimp to seal edges and cut six small slits in top with the point of a sharp knife.

4. In a small bowl, beat egg and water. Brush egg mixture over top crust.

5. Bake pot pie until top crust is brown, about 35-45 minutes.

6. Cool slightly before cutting to serve. Makes 6 servings.

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