Chicken Pot Pie
by Jes Mostek
serves: 4
  The crust is where you really make this recipe your own. My favorite version is a traditional pie crust (bottom and top), but puff pastry (top only) and refrigerated crescent rolls (top only) laid over the top make excellent crusts as well. Your can really mix it up with drop biscuits or even mashed potatoes.

This recipe calls for frozen, mixed veggies. If you really want that home-made taste, feel free to chop up your own choice of vegetables, but be sure to use about 25% more fresh vegetables than frozen. Partially boil, saute or steam them before adding them to the pie.

This recipe calls for "Turkey or Chicken Gravy," but if you don't have the time or resources for that, simply make a gravy out of a can of condensed cream of chicken (or mushroom or celery) soup plus half a can of milk. Whisk until smooth and scale if necessary.
    crust for the pie
  1 1/2 c.   cooked, diced chicken
  1 1/2 c.   frozen, mixed vegetables
  1 1/2 c.   "Turkey or Chicken Gravy"
  Preheat oven to 350°F

If you're using 2 crusts, place the bottom crust to the

In a large sauce pan over high medium-heat, combine turkey, frozen vegetables and soup mixture. Heat, stirring constantly, just until heated through (2-3 minutes).

Note: if you’re cooking with kids, you can simply combine the cold ingredients in a large mixing bowl and add 10 minutes to the baking time.

Pour the chicken mixture into the pie pan and place top crust over the filling.

Bake 30-40 minutes, until Pot Pie is heated through and crust is cooked through and golden brown on top.