It’s the 30th annual celebration of Pi Day, so naturally we’re honoring the day with Chicken Pot Pi(e). Here’s an easy recipe for one of our favorite comfort foods:
Easy Chicken Pot Pie
1 box 9-inch double crust pie (thawed if frozen)
3 cups cooked chicken (we use grocery store rotisserie)
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cups frozen mixed vegetables, thawed
1 cup sliced fresh mushrooms
salt and pepper to taste
Preheat the oven to 350 degrees, and lightly grease a 2 quart casserole dish.
In a large bowl, combine chicken, cream of chicken soup, cream of mushroom soup, cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
Put one sheet of pastry in the bottom of your greased casserole dish, pour the chicken and veggie mix on top, and cover with the second sheet of pastry. Seal the edges of the top and bottom pastries, and then cut a few steam vents in the top.
Bake in preheated oven for 50 minutes, until pastry is golden brown.
*If you can manage to wait, this pie is at its best temperature if you take it out of the oven and let it sit on the counter for about a half-hour.
