So, it’s 4:30pm. The radio is blasting music… the last load of laundry just went into the dryer and you have been searching for some great inspiration for the past hour.
“Mom. I’m hungry.” a random child says.
Guess it’s time to start dinner! But then you remember that all your staples are more or less still frozen in the freezer downstairs, minus a baggie of a couple of chicken breasts you cooked earlier in the week. Now, typically a couple of chicken breasts wouldn’t feed a family. Half a dozen chicken breasts wouldn’t feed my family. But… with my handy-dandy quick and easy chicken pot pie, you needn’t worry about them going to waste!
- Pre-cooked Chicken (optional if you have soup with good amounts of chicken in the can)
- 1 can’s Cream of Chicken Soup
- Frozen peas, corn, veggies
- Cold water
Put oven on broil. I usually do this to preheat and then turn down to the temp, but if you have a funky oven just preheat it to 425 degrees.
Take a microwave safe bowl (preferably an oven safe bowl, also like a casserole dish) and put the cans of soup, 1 can of water, frozen vegies in. Shred the chicken into the mix and heat for about 6 minutes or until it’s boiling.
While it’s heating, let’s make the crust!
You can either have a pot pie with 1 or two crusts. If you just want it done, make 1 crust. If you want it fancier- then make 2 (top and bottom half).
1 c Flour
Pinch of salt
3 forkfuls of shortening
1/4 cup of cold water
2 c Flour
Pinch of Salt
6 forkfuls shortening
1/2 cup cold water
Take a fork or pastry cutter and combine flour, salt and shortening until it is coarse and well combined.
Add water gently stirring as little as possible but distributing it throughout the mix. If it’s too dry, add a tbls. more water at a time. The trick is to touch it as little as possible.
Transfer the ball inside a sheet of wax paper, and roll it once with a rolling pin at least 1/4″ thick between the wax paper sides. If you are doing 2 crusts, divide it in 2 and do each half separately.
By this time the soup should be done. Stir it and make sure it’s boiling and hot to touch. The veggies should not be frozen or cold.
At this point you can A.) put your bottom crust on the bottom of your pan/oven safe bowl (if you are using 2 crusts) or B.) just cover the existing bowl with your 1 crust and put in the oven.
If you are using 2 crusts then transfer a crust to the bottom of the dish, fill it with the hot soup mixture, then put the top crust on carefully and transfer to the oven (remember to change oven temp to 425 degrees otherwise you will get a rude surprise).
Let it cook until the crust is tan on top or lightly tanned. This can be anywhere from 15-20 min depending on your oven.