Winter months in Minnesota call for warm, comfort food. It’s unusual for me to travel without Bill, but I recently participated in a mission trip to Haiti! It was an amazing life changing experience and I can’t wait to visit friends I met there again soon! Although I had made arrangements before I left and prepared plenty of dishes for him to heat and eat while I was gone, he told me he missed my cooking and had some dishes on his wish list when I got home. One of the meals he asked for was Chicken Pot Pie. So simple and so delicious! Our oldest son Nicholas who tends to be a bit on the fussy side when it comes to vegetables, was coming over for dinner so I was imagining that he might be picking through the vegetables and pushing some aside. To both of our surprise, though he didn’t think he would like it, but he loved it and even cleaned his plate!
1 (9-inch) refrigerated pie crusts (two if you want one on the bottom)
9-12 Chicken Tenderloins, chopped
1 Onion, chopped
1 Tablespoon Butter
1 Tablespoons Extra Virgin Olive Oil
2 Cloves Garlic, pressed
1 (12 to 16-oz.) Mixed Vegetables, frozen
2 to 3 Cups “Home Style” Simply Potatoes
2 Tablespoons Corn Starch
Salt & Pepper, to taste
Seasoning Salt, to taste
2 Cups Chicken Gravy, prepared
I normally insert many images for instructions, but this recipe is so easy, you really don’t need them! Start by preheating the oven to 400 degrees.
Chop the onions and saute them in the butter and olive oil over medium high heat until they start to become translucent. Sprinkle the chopped chicken tenders with salt and pepper and add to the cooking onions.
Stir and cook the chicken and onions another seven or eight minutes until cooked through. Sprinkle with a skosh of seasoning salt and set aside.
Spray the bottom and sides of a large pie plate (I use the Pampered Chef stone one) with non stick cooking spray.
Meanwhile, prepare chicken gravy (I use two packaged one cup with water for a quick and delicious option).
Completely cover the bottom of the pie dish with two to three cups of the potatoes.
Top the potatoes with the cooked chicken and onions.
Next, top the chicken layer with either type of classic mixed vegetables that you prefer.
Use the back of a large wooden spoon and insert it vertically in about five or six places so that the gravy can seep down through out the layers as you gently pour it evenly over the pie.
Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the dish. If desired, brush the crust evenly with an egg wash. Using a knife, gently cut a couple of vents in the top of the crust. Place the pie onto a baking sheet to avoid a mess from over flow in the oven and bake until the crust is golden brown, about 20 minutes.
Allow the pie to rest for about ten to fifteen minutes to set up before slicing the crust.
Scoop onto plates and enjoy! We had a simple side salad with Ranch, which is Nick’s favorite and some nice white wine!