It’s cold here in New Jersey, and to me, that means its time for comfort food. Soups, stews, and pies! Pies like you get in England, savory, stick to your ribs food that keeps you warm when you go outside. Like when I’ll go outside to rake and leaf blow the ten thousand leaves on my driveway and front walk. Have I mentioned I live in a forest? I really do! And when I come back inside, if I’ve got a piece of this pie and a cold hard cider – well, then it’s all okay.

The great thing about this pie is that it can be put together in about 5 minutes, with very little kitchen clean up. That is, if you don’t mind using a little help from the red soup can. If you do, no problem, still easy to make. And oh so yummy.

Easy Chicken Pot Pie Recipe

Makes one 9 inch pie

Ingredients
2 cups pulled or diced chicken
1 15 oz. frozen mixed bag of vegetables
1 can of cream of chicken soup
1/2 “can” of milk
2 tbsp. flour
2 tbsp. butter
Salt
Pepper
McCormick’s Season-All to taste

Directions
I roasted a chicken while my sister and niece were here earlier this week, so I used the leftover chicken from that. You can also use your leftovers from a grocery store rotisserie chicken. Simply carve the meat off the bone and tear or chop into bite size pieces. Place these pieces in a large bowl.

Next, get 1 bag of frozen mixed vegetables. I think it’s a 15 oz package. I use our grocery store’s organic frozen mix, which offers bite sized green beans, corn, carrots, and peas. Dump these into the bowl with the chicken.

Season with salt and pepper or McCormick’s Season-All to taste.

Then add 1 can of cream of chicken soup and about half a can of milk, or create your own with chicken broth, milk, and a roux of butter and flour.

Stir everything together until it the chicken and veg are well coated with the soup or roux mixture.

Since we all know I’m pastry crust challenged, I also used Pillsbury’s finest. But please feel free to make your own crust. I’ll just sit quietly in the corner, shooting you jealous looks because you can, and I haven’t mastered it yet.

One crust for the bottom of the pie – you may need to roll it out a bit to get the right fit for your pie tin. When the bottom crust is placed, fill the crust with your chicken-vegetable-soup mixture.

Cover with the second pastry crust, and then seal the crusts by pinching with your fingers to create a decorative edge.

Bake at 350F for 60-75 minutes.

Dinner. Done. Delicious.

[wpurp-searchable-recipe]Easy Peasy Chicken Pot Pie – – – [/wpurp-searchable-recipe]