Chicken Pot Pie


This mouth-watering Chicken Pot Pie will tempt even your most jaded tablemate -- and it's ready to serve in almost no time! Complete with a fully enclosed pastry shell, veggies galore and not a rolling pin in sight, this delicious pie is miraculously ready in under 40 minutes!

Easy-Peasy Chicken Pot Pie

Serves 6

2 frozen pie shells*
1 10 oz reduced sodium, condensed cream of mushroom soup
1/2 cup milk
small bag frozen mixed vegetables (about 2 cups)
small tray pre-sliced cremini mushrooms (optional)
2 cups cooked, chopped chicken**
1 tsp minced garlic
1 small onion, chopped
Salt and freshly ground black pepper, to taste
1 egg, whisked

* Tenderflake works well for this recipe (note that 1 package contains 2 pie shells), as does frozen puff pastry dough.
** 1 cooked chicken from our deli counter produces 4 cups of cubed, skinless meat. So you can double the other ingredients and make 2 pies or save the chicken for another use.

Preheat oven to 375F degrees. Take pie shells out of freezer, separate, but keep both in the aluminum liner that they come in. Let them both thaw for about 10 minutes at room temperature. Meanwhile, cook frozen mixed vegetables according to the instructions on the packaging. Chop and saute the onion in a little oil. Wipe out the pan and saute the mushrooms over a med-high heat.

Combine the chicken, cooked vegetables, sauteed onion and mushroom, garlic, soup and milk in large mixing bowl. Taste and adjust seasoning as needed. Pour mixture into one of the pie shells. Top with the other pie shell and remove aluminum liner. Press on the edges gently with a fork to seal. Brush the surface with one lightly whisked egg. Using a sharp thin paring knife, make about 10 evenly spaced slits in the top pastry shell to let steam escape.

Bake for about 30-40 minutes or until crust is golden brown and cooked.

Side Dish Idea: Brussels Sprouts, caramelized with Bacon
About 18 Brussels Sprouts
2 - 3oz thick bacon or pancetta

Wash Brussels sprouts, remove any withered outer leaves and discard, trim the ends. Blanch the sprouts in some salted, boiling water until just tender (about 5 minutes) Take a thick piece of bacon or some diced pancetta (2 or 3 oz) and cook it in a pan over a medium heat to render the fat. Drain and slice the Brussels sprouts in half, lengthways. Remove bacon from pan, dice and reserve. Place the Brussels sprouts, cut side down, in the pan to brown (and absorb the delicious bacon flavours!). Once nice and brown, toss the sprouts and bacon together.


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