Sunday, March 22, 2009

Chicken Pot Pie--weeknight version

My kids love chicken pot pie. Serious comfort food at our house. A few years ago my friend Jodie made a decadent version for a group of us, and I love to make that for guests, or for make-ahead meals.

But a few months ago my friend Stephanie shared this recipe, and I make it every few weeks now. It is the kind of meal you can make before picking the kids up from school, put in the oven with the timer set to turn on, and it's done when you get back from afterschool activities.

This will feed my family of 4 for two meals. It's every bit as good reheated in the oven for leftovers.

Chicken Pot Pie

Refrigerated pie crusts
1 cup diced potatoes, parboiled
1 cup sliced carrots, parboiled
2 cups diced chicken
Frozen peas, pearl onions, and corn as desired
1 or 2 cans of cream of chicken soup
1/4 cup milk

Preheat oven to 400 degrees. Allow pie crusts to sit at room temperature for 15 minutes until easy to handle. Parboil potatoes and carrots for a few minutes. (I do this step so I don't end up with a burnt crust and crunchy potatoes). Drain. Mix vegetables and cream of chicken soup in a bowl, adding milk if needed for saucy consistency. Place one pie crust into bottom of pie pan. Add vegetable mixture and cover with remaining pie crust. Pinch edges to seal and cut slits in top crust for venting.

Bake for 40-45 minutes until crust is golden brown.