My love for sweets certainly makes me think of a rich dessert like pecan pie, lemon meringue pie, blueberry pie or fresh apple pie topped with ice cream.
But there are savory versions that are just as delicious as their sweet cousins.
Several years ago, I read an article stating that “homey meat pies are back in style.” I was a little surprised, because I didn’t know they had ever gone out of style — especially chicken pot pie, which is one of the most popular versions of the “homey” pie.
I am ashamed to admit it, but for years I was guilty of buying those small frozen chicken pot pies rather than taking the time to bake one from scratch.
When I was “enjoying” one of those little ready-made pies, I guess I sent my tastebuds on a short vacation. No question about it, the frozen mini-pies are not nearly as flavorful and fresh-tasting as the homemade version.
If you would like to make a chicken pot pie but are not quite ready to tackle rolled pastry, you might like the following Easy Chicken Pot Pie. It gives you the flavors that you find in an old-fashioned pot pie but is much easier to make. This easy version features a “stir and pour” crust.
While looking through some of my home-style cookbooks for other easy chicken pot pie recipes, I found one using refrigerated pie crusts. The recipe for Double-Crust Chicken Pot Pie is from a Gooseberry Patch cookbook titled “A Pinch of This, A Dash of That.” If you have some cooked chicken on hand, you could use it with a little broth instead of the canned chicken.
Easy Chicken Pot Pie
2 tablespoons butter
1 tablespoon oil
2/3 cup coarsely chopped red bell pepper (about 1/2 inch pieces)
2/3 cup coarsely chopped sweet onion (such as Vidalia, when in season)
2 ½ cups coarsely chopped cooked chicken breast
1 can (about 15 ounces) mixed vegetables, well drained
1 can cream of chicken mushroom soup
1 can chicken broth (about 2 cups)
Rubbed sage, to taste
1 cup self-rising flour
½ cup melted butter
1 cup milk
Preheat oven to 350 degrees. Butter an oblong casserole dish (about 8x13x2-inch) or pan of approximate size. Melt the 2 tablespoons butter in heavy skillet. Add oil and stir. Add red bell pepper and onion. Saute until tender crisp. Remove from pan and pour into a large bowl. Stir in chicken, mixed vegetables, soup and broth. Add sage according to personal preference. Stir well and pour into casserole dish. In a bowl, combine the flour, half cup of melted butter and milk. Whisk until smooth. Pour over the top of the chicken mixture. Bake for about 40 to 45 minutes or until crust is delicately browned.
Double Crust Chicken Pot Pie
2 (9-inch) refrigerated pie crusts
5 ounce can boneless chicken in broth, undrained, chopped
16 ounce can mixed vegetables, drained
10 ¾ ounce can cream of chicken soup
½ teaspoon celery flakes
¼ teaspoon pepper
¼ teaspoon poultry seasoning
Place one refrigerated pie crust into a 9-inch pie plate according to package directions; do not bake. Combine remaining ingredients and spoon into pie crust. Place second crust on top, fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45 to 50 minutes. Let stand 10 minutes before serving.