The best part is that you can stock-up ingredients, and it can be made anytime in about an hour. Premade piecrust can be frozen until needed. You'll never again drop $6-7 for a Mrs. Buds pot pie! Something better can be made in about 10 minutes of prep time, serving 3-4, people +.Good enough to serve the husband's boss!
Paul's Homemade EASY pot pie
Chicken Variety
1 box of premade pie crust (Let it warm unfreeze @ room temp for taking out of its
packaging to prevent ripping. Scratch one handed crust isn't worth the trouble or mess for
the $2.00)
Mix in a bowl;
1 side of a boneless chicken breast in 1/4" cubes. I find it cubes up better if still frozen.
1 can cream of chicken soup.
(Vegetarians, you're really doing a favor putting those boneless chickens out of their
misery.
or 12 oz. can of chicken meatsmoshed up, use thedraindewater from chicken meat otherwise use tap water to make the soup, a bit thicker than you might otherwise make soup. It should be about the consistency of heavy cream. the rice reduces the watery texture when cooked.
Canned cream of chickensoup
1/2 tsp ground savory (optional)
1/4 tsp. Ground Ginger
Black pepper &salt to taste (I prefer fresh ground pepper), (maybe a teaspoon)
1 cup more or less frozen peas & carrots
1/4-cup rice
1 cup of water
1 tsp. Minced garlic
1/2tsp. Tarragon (optional)
bake1 hour@350 W loose piece of tinfoil atop to keep crust from burning. cut crust top to let steam out+ test rice is cooked. If it bubbles up, you're probobly O.K.
cut crust top to let steam out+ test rice is cooked.
A beef variety also exists but ingredients are more less forgiving to keep on hand.
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** As requested sinple recipe for /Chicken Pot Pie
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