Easy Chicken Pie
I'm generally a from-scratch cook. At Christmastime I would even make my whipping cream from scratch. Unfortunately, my kitchen is not the best cooking kitchen around. It doesn't help that when I got my cat when he was a kitten I let him have the kitchen table. Yeah, a crazy thing to do, but the only good window for him to look out is the kitchen window and it's so high, I had to let him sit on the table. However, when I tried to make Christmas cookies and keep him off the table while I did, it was impossible. So now my cooking space is limited to the stove top or putting up a card table in the kitchen. So cooking isn't as fun as it could be, and I've learned to do quick and easy recipes instead. This is one of them.
I've always loved those Banquet chicken pot pies they have in the freezer section, but I wanted to try and make a whole pie like that, opposed to an individual serving. So I came up with this recipe. The only cooking required to assemble the pie is to whip up a package of chicken gravy from one of those nice gravy packages that take a minute to prepare. The rest comes straight from the can. The only utensils you need is a sauce pan, whisk, spoon, measuring cup and a can opener. It's that easy.
It's also another of those versatile recipes you can play with it and make it your own. If you don't want to make a chicken pot pie, you could make a turkey pot pie with some left over turkey from Thanksgiving or you could even make a pork pot pie. Or a beef pot pie. All you need to do is change the type of gravy you're using. Instead of potatoes, carrots and peas you could substitute whatever vegetables you like best. And it doesn't even have to be a pot pie.
A few years back I made up a bunch of individual meat pasties with tomato sauce, hamburger and rice and stuffed it in a pie shell. Only your imagination can limit what you do with this recipe. You could even substitute the pie crush for a pizza crust and make your own hot pocket with pizza sauce, cheese and pepperoni or steak and cheese and green peppers. The sky is really the limit to where you can take this recipe.
This is also a recipe that you could make ahead and freeze in your freezer to take out when you don't really feel like doing any more for dinner than putting a pie in the oven. Although in that case you might want to substitute canned vegetable for frozen vegetable, because I'm not sure how well canned vegetable might hold up to being frozen and then baked.
If you don't want to just serve the piece of pie and want to fancy it up a bit you could whip up another packet of gravy and pour a little gravy over the piece of pie.
- 2 pie shells, preferably the rolled up pie shells
- 1/2 cup of canned carrots
- 1/2 cup of canned peas
- 1/2 cup of canned potatoes cut up
- 1 small can chicken drained of water
- 1 package of chicken gravy mix
- Prepare the packet of gravy mix. Once it's at desired thickness remove from the burner.
- Add 1/2 cup of carrots, peas and potatoes. Flake canned chicken and add it to the gravy mixture. Mix all the ingredient well together.
- Preheat oven to 350 and pour the gravy mixture into a prepared pie shell. Place another pie shell over the gravy mixture for top of the pie. Bake for 35 minutes on baking sheet to avoid spill over on the oven.
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