It's a rainy day today and Chicken Pot Pie is the ultimate comfort meal on a day like today.
I found this recipe online a few months ago and it's now one of my family's favorite meals and it's so easy too! I use 2 frozen pie crusts from Trader Joe's or you can use the Pillsbury brand and you'll have this dish on the table within the hour. If your like me and you want to cut the preparation time pick up a rotisserie chicken at your local market, I usually get one for less than 5 bucks at Costco. Without further ado, here is the recipe.
2 Frozen Pie Crusts, thawed
1 Deep Dish Pie Pan
2 Large Potatoes Peeled, Cubed And Boiled To Just Barely Done And Drained.
2/3 Cup Of English Peas, I find these at my local Trader Joe' too
2 Cans Cream Of Chicken Soup
2 Tablespoons Finely Diced Sweet Purple Onion
2 Cups Cooked Cubed Chicken Breast
1 Level Teaspoon Salt
Dash Of Black Pepper
One Teaspoon of Dried Powdered Sage.
1 Cup Diced Cooked Carrots
1. Preheat your oven to 375 degrees. Take one of the thawed pie crusts and place it in the pie dish and push it down and around the bottom of pie pan. If there is any extra hanging over trim it away with a sharp knife and discard. With a fork place several holes around the bottom of the pie crust.
2. In a large bowl, mix all your ingredients very well. Pour into your prepared piecrust and then take your other thawed pie crust and cover the top of your pie and crimp it around the top of the pie pan with a fork. If you have crust hanging over trim it away with a sharp knife. Take a fork and poke fork prong size holes around in the top of your pie crust.
3.Take a pastry brush and brush melted margarine over the top of your pie. Set your pie pan in a larger pan and bake your pie 30-35 minutes until golden brown. This is a very easy and tasty dish, the Ultimate Comfort food especially when it's a rainy day.