i swear this isn’t going to turn into a cooking blog. i’m not a good enough cook or a good enough food photographer. but this is big. big enough to warrant another cooking post. that makes 2 in one week. overload, i know.
but this time it’s chicken pot pie. and not my normal chicken pot pie. this one required a few adjustments. here’s my normal, tried and true, makes the kids happy recipe. corrected with the adjustments that had to be made.
veg-all chicken pot pie
- 2 (10 3/4 oz.) cans of cream of your choice soup (i love to use one cream of asparagus)
- 1 (16 oz.) can veg-all, drained 1 bag frozen mixed veggies, cooked until soft and drained
- 2 c. cooked, diced chicken
- 1/2 c. milk
- 1/4 tsp. garlic powder (i double that – we love garlic breath)
- 1/2 tsp. pepper
- 2 (9 inch) frozen pie crusts, thawed figure out how to make a pie crust from scratch and pray it turns out alright.
locate all the ingredients you need to make a hot water crust – which might cause you to feel like you’re less of a woman because everyone knows a pie crust is made with cold water and butter, not hot water and shortening. make the crust.
combine first 6 ingredients. spoon into one crust – the one you couldn’t for the life of you get into the pan without tearing it to bits so you finally gave up and threw it on the bottom of the pan and mushed it all around until it covered the bottom and sides of the pan . cover with the other crust – the one that came out marginally better and only had a few tears in it, but those were easily repaired – and crimp mash the edges to seal. bake at 375 degrees fahrenheit 190.56 degrees celsius for 40-50 minutes about 25 minutes or maybe 1/2 an hour. since you weren’t watching the clock you only know it was faster. cool for 10 minutes until the kids come back from the pool before serving.
and because it was mostly successful and the first ever from scratch crust i’ve ever made here are some pics. the first one is before baking and the second is after it’s all done.