Chicken Pot Pie, Chicken Pot Pie With A Soda On The Side

I love Chicken Pot Pie. If it’s at all possible for words to have a taste, home tastes like creamy chicken and pie crust.

Chicken Pot Pie gets a bad rap for being kind of time consuming but there are some very easy short cuts to take to go from unpacking groceries to hot and ready pot pie in less than 50 minutes (45 if you’re a good chopper).

Ingredients:

1 Medium Yellow Onion

3 Carrots

3 Celery Stalks

1 Cup of Frozen Peas

1 TB Butter

1 Store-Bought Rotisserie Chicken

2 Cans of Cream of Chicken Soup (10 3/4 oz. Use A Name Brand)

1 Cup of Milk

1 Box of Roll-Out Pie Crusts

1 Egg

Directions

1. Preheat the oven to 400 for a 13×9 pan or 425 for a deeper casserole dish.

2. Remove the skin from the chicken and cut or rip the entire chicken into bite-sized pieces. When you’re done, you’ll have about 3-4 cups worth of chicken pieces.

3. Combine the chicken, cream of chicken soup and milk in a stock pot or large saucepan. Stir. Bring the mixture to a boil. Once it boils, set it aside.

4. Prepare the carrots and celery (Washing, peeling, etc) and chop them. Don’t make the pieces too large or too think. If the pieces are larger than a quarter they’re probably too big. Peel and finely chop the onion.

5. Saute the carrots, celery and onion in the butter on medium high. They’re done when the onions become translucent.

6. Remove the vegetables from the heat and pour them into the creamed chicken. Stir until combined.

7. Pour peas into mixture.

9. Spray pan with cooking spray and put pie crust in the bottom.

10. Pour ingredients into the dish and place the other pie crust on top. If you’re feeling crafty, you can crimp the edges of the crust with your fingers to give it a decorative look.

11. Slice a small X on the top of the crust so the ingredients can bubble up from the pie.

12. Crack the egg and beat it with a fork. Use a pastry brush to brush the top of the pie with egg. If you don’t have a brush you can lightly dab the egg on pie with a paper towel. The egg gives the pie a beautiful golden brown color.

13. Bake for 30 minutes then check on the pie. The pie is done when the top is golden brown and the insides are beginning to bubble. If the pie isn’t done, continue baking in 5 minute increments.

That should do it! You’re only 13 simple steps away from a delicious pot pie. And that soda on the side? I recommend a root beer…or just a tall glass of milk.

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