So, I don’t really do vegetables. I, therefore, have a daughter that doesn’t really do vegetables, either. However, when I make this Chicken Pot Pie, she gobbles up everything on her plate, veggies included.
It’s parental trickery at its best.
Don’t look at me that way. You do things like this too.
Come along with me…to the dark side.
Here’s what you’ll need for the journey
1 1/2 cups cooked chicken (I used baked breasts that I cut up. You can pull chicken off the bone. Get one of those roasted ones from the store. In a pinch, I sometimes use the canned stuff. Don’t tell anyone. I’m so ashamed.)
1 can Veg-All
2 cans potato soup
2 9-inch pie crusts (If you want to make them, more power to you. I’m far too lazy busy for that.)
1/2 tsp. thyme (This is the must-have ingredient. It’s the kicker in this recipe.)
1/4 cup milk
Spray the pie plate with Pam.
Lay the first crust on the bottom.
Since we’re walking on the wild side, be a rebel and don’t even bother to press it down flat. The filling will take care of that for you. Sometimes the best way is the lazy way.
Now, mix the filling ingredients together in a mixing bowl: chicken, potato soup, Veg All, thyme, milk.
When they’re mixed up good, pour the mixture into the pie crust.
Distribute it evenly and top with the other crust. Fold the crust over on the edges and cut slits in the top for venting. Still walking on the wild side. Now, we’re cutting the pie crust.
With a knife.
Reminds me of Bon Qui Qui’s, “I will cut you!”
Okay, so violence is not the answer.
At this point, it should look like this:
Put the thing in the oven. I put it on a baking sheet first, in case any of the chickeny goodness bubbles out.
Bake it for 50ish minutes.
When it’s done, it’ll look like this.
Let it sit for a few minutes and cool off ‘cuz the insides are like hot lava. I’m living dangerously, but that’s just nonsense.
Cut it into pie-like slices and serve.
Welcome to the dark side. I’m your leader. Call me Darth Vader.
Printable recipe card: click, print, cut, and go.