easy chicken pot pie.
Meal planning is in full swing this month as we dive into the New Year. Our childcare costs have increased and as we take a look at our monthly expenses I am convinced we can still pare down in the food department. We, quite frankly, would love to devote our hard-earned income toward our home projects this year so really taking a look at how we eat will be agame changer.
Truth: eating well is actually less expensive. Those convenience foods really add up! I've been trying to scope out the bargains and stock up when I can. There is often deals on rice & grains, canned soups, pasta, meats. I always plan my meals around what's on sale and usually, the weeks that follow also follow suit. Pie crust on sale? We have quiche, chicken pot pie, Shepard's pie, and so on. Don't look at me like I am crazy! These are all meals that can translate into mass production. Lately, I have been making two or more of everything if the sale permits and popping the extras in the freezer. In a few weeks, my pocket book and my tummy will thank me for my foresight. I know it!
This chicken pot pie was something I whipped up and stuck in the freezer a couple of weeks ago. A day before I planned to eat it I took it out, and we microwaved slices as we needed to. It froze well and was quite delicious right out of the microwave! I've been getting requests to make another one right away from my husband who, God bless him, is very easy to please. It was so delish, in fact, that I again failed to take a photo after it was cut into. You can't blame a hungry tummy, can you?
Easy Chicken Pot Pie
Two unbaked pie crust rounds for a 9-inch pie plate (I used premade crust from Pillsbury)
2 tablespoons of butter
2 cups mixed frozen vegetables (thawed) or canned vegetables (drained)
a pinch of sea salt
a pinch of pepper
1/2 teaspoon garlic powder
hefty shakes of dried oregano, basil, and thyme
2 cups cooked & shredded chicken (I used a mix of white & dark meat)
1 can of low-sodium cream of mushroom soup
1/4 cup water
Preheat oven to 350. Arrange one pie crust round in your pie plate & set aside.
Melt butter over medium heat. Saute veggies & spices a few minutes until fragrant. Add soup, water, and chicken and mix well. Bring to a boil; lower heat. Cover & simmer about 20 minutes until mixture thickens a bit. Pour into unbaked pie shell.
Cover with remaining pie crust round and seal edges. Cut slits in the top for steam. Cover edges of pie crust with strips of tin foil & bake 30 minutes. Remove foil and bake 10 more minutes, or until crust in golden brown!
Let cool 10 minutes before enjoying; contents will be hot!