…or at least a happy pie. Kailea and I made this Chicken Pot Pie on Friday night…which means: I used my oven! Which means: it’s (finally!) getting cooler here in the hot and muggy mid-west. Woohoo!
And yes…I am happy as pie about that. In fact, it’s cool enough that I organized and swept out the garage today. Not necessarily a photo worthy project, but I will share this organizing tip: five gallon paint buckets make handy holders for all sorts of tall and skinny sports gear, think baseball bats, golf clubs, tennis rackets, and so on. And at $5 a pop, there’s this week’s organizing bargain. 🙂
And that’s all I’ve got folks. Except for the brief update on Collin’s room. Progress was made this weekend. Got all the labeling done…so we’re almost ready to take some photos. Just need to hang up some baseball caps. Perhaps tomorrow after school. I’m in no hurry…because, see, my real problem has been solved for weeks. We can all walk across the floor again without fear of losing a life…mine or his…so it’s all good. The hats can wait. But once they’re hung…photos I will take.
In the meantime, go forth and bake chicken pot pie. This recipe is the very first recipe, given to me years and years ago when I was single and had my very first apartment. It’s still a favorite…which says a lot because I LOVE to collect recipes. (And my kid’s love it, too.) And of course, it’s super simple!
If you make it, be sure to put a smiley face on top…it will taste better. OK, not really, but at least it will make you happier.
Chicken Pot Pie
2 Cans (10 3/4 ounce each) Cream of Potato Soup
1 (16 oz) can Veg-All, drained
2 cups cooked, diced chicken
1/2 cup milk
1/2 tsp thyme
1/2 tsp black pepper
1 package refrigerator pie crust (I use Pillsbury)
1 egg slightly beaten (optional…I skip this step)
Preheat oven to 375 degrees. Prepare bottom crust following manufacturer’s directions. Combine first six ingredients in bowl. Spoon into prepared crust. Cover with top crust and crimp edges to seal. Slit top of crust to form smiley face 😉 and brush with egg if desired. Bake at 375 degrees for 40 minutes. Cool for 10 minutes. And then…slice and enjoy.
Where’s the Chicken??? Sounds good though and maybe a way I can sneak some veggies into our diet.
Aby forgot the chicken because she’s exhausted from dancing a jig across Collin’s floor!
So you want chicken in your chicken pot pie do ya? Can’t say I blame you. Recipe has been updated to include said chicken. Glad to know you’re all paying attention. (And here’s yet another reason I shouldn’t blog when I’m tired.) 😉
Am I missing something, or is there no chicken in your Chicken Pot Pie? It still sounds tasty, I just might have to call it something else :o)
That is the exact recipe I use.
My MIL gave it to me when DH and I got married.
It is YUM!
Sounds yummy! I’m totally trying it.
Sounds yummy! I’m totally trying it.
Sounds yummy! I will be trying this!
Love the smiley face! You’ve gotta try this recipe–the whole is much tastier than the sum of its parts!