I've had a busy day, out and about town taking care of errands that had to be done. That result in the need for an easy, fast dinner (in addition to my treasure find which I will share at another time). So here you have it...
Lise's Easy (and fast) Chicken Pot Pie
1 cooked chicken breast (you know, the one's left over from something else)
1 cubed large cooked potato (you know, the one's left over from something else)
1 package of frozen peas and carrots (I have not been able to find them, so I used canned even though I'm not a fan of canned...you could always shuck your own peas and chop and cook a fresh carrot but then we are moving away from easy...but it would be healthier!)
1 can of cream of mushroom soup (or any cream soup flavor you like)
1/2 can of milk (pour it into the soup can and mix it up so you can get all the soup remains)
Pepper to taste
Herbs de Provence to taste (a lovely combination of herbs that makes any meal better)
Smoked Paprika to taste
Prepared pie crust
Strip the chicken from the bone into little pieces and put it in a bowl. Add the cubes of potato and peas/carrots. Mix in the soup mix, add a little pepper, some smoked paprika and Herbs de Provence. Pour this mixture into a prepared pie pan with your crust, and top with the second crust. I like to make mine very rustic, with the stuffing moved into the middle and the crust making a good shell around the edge. Then cut air holes into the crust (I like to make a random but pretty design) into the crust for venting.
Cook at 375 degrees for about 30 minutes, until the crust begins to blister a little, about 30 minutes. Then increase the oven temp to 425 degrees and cook an additional 15 or so minutes until the crust is brown. At this point the insides may begin gurgling out, which is a good thing, as long as they don't end up on your oven floor. Once golden brown, let the pie cool for at least 10 minutes before slicing.
Simply delicious and an easy meal!
Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,