Chicken pot, chicken pot, chicken pot piieee...
This is a little chant my husband walks around saying whenever I'm making Chicken Pot Pie for dinner. He paces around like an excited little kid -- looking over my shoulder, smacking his lips, and rubbing his hands together. The first time I made it for him after we were married, he actually pulled out the camera and took pictures. No, I don't think my pot pie deserves this attention, but he enjoys my cooking and is supportive of my efforts. My pot pie isn't totally homemade. I use the Sandra Lee method -- semi-homemade.
This recipe is pretty basic and simple and I cook this when I need to pull dinner together quickly. As with most of my recipes, this is something I found on the internet and added my own little twist, like the Worcestershire sauce. Unfortunately, my tweaking of recipes usually consists of "a few shakes of this and a few pinches of that".
Chicken Pot Pie:
1 pre-cooked chicken - torn into bits or cubed
1 jar of chicken gravy
1 can cream of mushroom soup
1 can cream of chicken soup
1 small bag of frozen mixed vegetables
1/2 small chopped onion
2-3 cloves of garlic, minced
Worcestershire sauce -- about 4-5 hearty shakes (or to taste)
Salt and pepper to taste
1 or 2 pastry pie crusts - depends on if you want top and bottom or top only
I mix all of the ingredients (with the exception of the pastry crust) together in a skillet and cook on medium heat. I cook this until the mixture begins to boil.
I normally don't use a bottom crust. Maybe one day I will get adventurous and surprise my husband by throwing a bottom crust in there.
While this recipe would never rival anything that Paula Deen would make, it does have lots of meat, vegetables, and a thick, rich gravy full of flavor. Another perfect meal for those cold winter days! If you would like a printable copy of the recipe, please click here!