Chicken Pot Pie EASY EASY

Ok, so, I must admit, I am new to this whole blogging thing.  I started it because, well, I like to write.  Besides the obvious, I also like to cook.  So, I figured, why not, might as well, post favorite recipes to others who cook so they can be proud of their masterpieces that they do not always have to call "life."  Ah, yes, life.  Well, that subject is a bit much to discuss on my first post, so instead I will simply post a nice picture and directions of how to make a tasty, yet simple, and even better fast recipe that will have your loved ones, or enemies, thinking you spent hours on.  Looking through my handwritten cook-book I believe I will choose a very tasty, yet cheap CHICKEN POT PIE!  Take a look!

I ate this a lot growing up.  Not having much money, well, like I said, it was cheap and effective.  We always thought Mom put SOOO much time and effort into making it, well, until I grew up and she passed on a few things to me.  I still love it, and you can even add your own touches, that simple yet has the desire to become unique.. So, here goes.

WHAT YOU NEED:

1) 2 Regular frozen pie crusts (Some people who like bread, like me from the deep south, sometimes choose the deep dish frozen crusts.)

2) 1 of the Large Cans of Veg-All (I recommend the normal veg-all, not off-brand.  Some off-brand is good, but in this product, just not the same.  Oh yeah, make sure you do NOT get the "No-Salt Added." ICK!) 

3) 1 of the Large Cans of Cream of Chicken Soup. (I recommend Campbell's.  I am not always one to recommend the named brands, but I do where it counts.  Believe me, on a budget I have tried others and the taste does not add up.  It is a mix and bake pie as is, so do not skimp on the cents here. Again, I recommend regular, but if you or one you are serving is on the verge of a heart attack or something, sure get the healthy choice low sodium or whatever it is called.)

4) Either or... 1 package pre-cooked chicken that is cut in bites, (like Tyson), OR take a little extra time, boil a chicken, shred it and utilize the healthiest, white, non-fat meat. (If you do not know how to shred properly, it is simple, just get with me. Will be the best thing you have ever done for other recipes, INCLUDING pulled chicken BBQ.  That is for another day.)

So, what to do next?  Ok...  Oven set to 375 degrees F

1) Mix veg-all, cream of chicken, and chicken together.  (If you cooked the chicken and did not purchase pre-cooked, well, cook it first.  I know that sounds dumb to say, but I always throw disclaimers just in case someone is not the brightest crayon in the box when it comes to cooking.)   ; )

2) Ensure your frozen pie crusts are no longer frozen and peel off of the foil cooking sheets slowly not to tear and put one in the bottom of a glass casserole dish like the one shown. )If you tear it some, no biggy piece it back together in bowl, no one will know the difference, PROMISE!)

3) Pour your mixed mixture onto the pie crust already layered in bottom of bowl.

4) Peel off the already non-frozen pie crusts that is left and turn upside down on top off mixture and tuck in.  Again, if you accidentally tear it some piece it back on, it will cook okay, unless you just tore it all up, then it will still be tasty, but look like crap.  (Just be nice and serve your family their own bowls of pie that night if that happens, they will never know.)

5) Cook, depending on oven, 35-40 minutes or until golden light brown on top.  Remove from oven, poke a few holes in top (like 4) to let some steam out.  Let stand for about 5 minutes and serve right up.  

Nice things?  No need for bread or sides, everything is right there in the pie!  Also, remember, you can add your own touches once you start making it a few times.  Some add pepper, garlic, or bay leaves.  Some like cutting their own veggies and making the pie.  Either way, this will be a sure hit.  It is great for when you do not have the time or feelings, or want for that matter for a big drawn out dinner.  I hope you enjoy!

I will be posting more recipes to come.  I have more simple ones that make your cooking look professional like this one.  I also have more demanding recipes that pay off in the end.  So, stay tuned.  Please, feel free to post how you made this dish your own.  I love feedback.  But, please, nothing hateful.  I am just sharing!  Goodnight from Chattanooga, TN!

JPett