And of course I did it the easy way, used all kinds of shortcuts. Well, except for poaching the chicken, but I needed to make some for the freezer anyway. So I threw a few chicken breasts into the pot, added celery, carrots, onion, black pepper and other seasonings and let them simmer til done.
Awhile back I watched an episode of Paula Dean. This particular day she had a guest on who apparently makes pies, savoury, sweet, he makes pies, lots and lots of pies, every single day. Pies are his thing. What am I leading up to? He made a chicken pot pie from scratch, roasting the chicken, roasting the vegetables, and putting it all together in such a way that made my mouth water. And for some reason I keep thinking about Chicken Pot Pie.
But let's face it, most of us just don't have either the time or the inclination to do it all that way. In fact, if you're like me, a lot of the time, you just want to get dinner on the table, cause you're hungry and it's getting late and...
So here's my Chicken Pot Pie, the really easy way.
Oh wait, that's my life.
Mix the chicken, soup, vegetables, mushrooms and chicken broth together. I usually cook it for a few minutes and set aside, let cool or not.
Pour into pie plate on top of the pie crust. Take the other pie crust and place on top, crimping the edges together. Cut a hole in the middle of the pie to vent the steam or make a pretty pattern cutting through the pie crust in a couple of places. Place in a preheated 325 deg. Oven and bake for 50 minutes or until crust is browned and the filling is bubbling. This makes lots of filling, you will have enough for the pie and some left over. And if you're like my DH, he loves to ladle some more filling in on top of his slice of pie. Just saying....
Or you can bake a sheet of puff pastry, scoring it before you bake it, and do the same thing.