Chicken Pot Pie

This is not going to win you any culinary awards and it isn't the most beautiful dish you have ever prepared, however...it has flavour...and it's easy.

Embarrassingly easy....but we all need dishes like these.  Especially on busy nights or "I don't feel like spending lots of time in the kitchen" nights...

Yeah...you know what I'm talking about.

There is no "printable" version of this because there is no real recipe.  I have no idea where I got this idea from, but I've been doing this for years....I probably read it somewhere.

You start with some cooked chicken (this was about 2 breasts) that are just seasoned with salt and pepper.

Then you add some slightly undercooked potatoes...or potatoes that have completely cooled.  Mine were actually still warm and a bit mushy, so I didn't mix them in with the mixture...I put them in the crust first, then poured my mixture on top.

Because when I make this I'm extra lazy, I just use powdered versions of these...look....I'm so lazy I can't even refill the garlic salt...no wait...it's powder....apparently I'm cheap too...

Add some veggies.  I use a frozen vegetable mixture that I've thawed out....and by thawed out, I mean let hot water run over them until they are not frozen.

Then I added a can of cream of chicken soup and I added a can of cream of mushroom too, but it was no name brand and I was too embarrassed to take a picture of it....but then I told you anyways, so I guess it doesn't matter now.

Get one package of this...

Pour your mixture into one of the crusts.  Sometimes when I'm feeling extra naughty, I'll add shredded cheese at this point.  I did not deserve it tonight...so no cheese.  I put it on a cookie sheet to save my oven from spillage.

Take the second crust out of the tin plate and put it over top....pinch the edges.  You can try to make it look pretty, but I didn't feel like it.  Pierce some holes in the top

I baked mine at 400F for 40ish minutes.  You want to know the inside is hot and bubbly and the crust is nicely browned...

and if you're fancy like us, you just scoop it out with a serving spoon...


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