Wednesday, March 20, 2013

chicken pot pie {oh, yumm!}

Hello, friends!

How is your week going?  Good, I hope!
I am thrilled to tell you that I had a fabulous night's sleep last night!
Which left me with oodles of energy today, 
which left me enjoying myself with all my homemaking chores & privileges!

For dinner I had set out a chuck roast to thaw.
But when I took the freezer paper off of it, I realized just how small the roast was...
and I whipped myself into Marine-mode.
Improvision, baby!

I made one of my very favorite go-to recipes.
In addition to my roast.

Now listen,
you need to forget all I've said in the past about processed foods & such.
There's no time for wholesomeness when you're desperate.

And I'm telling you, 
this is one super terrific and delicious recipe, no matter how you slice it.

Chicken Pot Pie

I got this recipe from my dear friend, Saro.
She is the mom of Brenden's best twin-friends from high school.
I love her!

Here we go!

From left to right,
Cooked & shredded chicken. (About 4 cups)
Veg-All.  (Canned veggies.  I know, but trust me.  TRUST ME.)
Two cans of cream of chicken soup.  (I've tried to escape its clutches, but I can't. I can't.)
Whipped Cream Cheese. (Try the regular kind of you want, but the whipped works best.)
Pie crust, shell & top. (I make my own when I can.)

Listen, I know we're all trying to be good little organic moms,
but this is one fabulous recipe that you can keep in your hip pocket for desperate measures.
And I want to stress that,

Here's what you do:

Strain the Veg-All & chop it slightly.

Throw everything together in a big pot.
Warm it all up on the stove-top.

Put it all in two prepared pie shells! 

 Top it with crust tops!
Crimp the edges & trim.

Let your husband have his way way with the left over dough!

 Bake your pies at 400 degrees for about 30-45 minutes, until brown.

Looks like a little Chinese face, doesn't it?

My Chinese kids LOVE this!

Really, guys.
This is a YUMMY and EASY recipe.
And it is sooooooo delicious for lunch the next day, too!
(I can't wait for tomorrow!)


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Thanks, friends!!


Karin said...

looks super yummy!! I want to know how you keep your girlish figure eating all that yummy food.

Anonymous said...

I'm going to try this for dinner tomorrow night! Looks easy and yummy!

Joanne Reddell said...

Looks delicious! Sounds yummy! I'll have to try it!! Thanks for sharing the recipe!!

Wendy said...

I cannot wait to try this...looks yummy!!!

Janet said...

I need to save this for next time DH travels. He does not like pot pie. I can make it for me and the kids!

Unknown said...

Love following your blog!! I am making this TONIGHT for dinner :)

Jen said...

I made this tonight for dinner, and it was a hit! Thanks for sharing!

mary said...

Made it and it was super easy and super good! I added frozen broccoli and fresh mushrooms.

Chris said...

almost as easy as rolling left over chili in store bought tortillas and popping them in the crockpot...throw in some cheese and heat on high if you only have an hour or on low if you have more time....

Anonymous said...

About how much chicken did you use for this recipe?

Lori at JOY Unspeakable said...

Use about 4-5 cups of shredded chicken. Sorry, I didn't realize I hadn't put that in my post.

becky said...

do you bake the bottom crust before you fill it?

Lori at JOY Unspeakable said...

No, just bake it all together after it is filled.

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