Surviving At Home

This weekend was frigid cold and after putting up the deer netting around our shrubs, trying to pound the stakes into semi-frozen ground, I was chilled to the bone and longed for some comfort food for dinner.

I’ve always loved chicken pot pie and am usually in so much of a hurry to gobble it down that I burn my mouth. A friend of mine told me she makes her own so I decided to give it a whirl, even though I knew my picky family wouldn’t give it a sniff never mind taste it. But since I usually make 2-3 different meals at dinner time anyway, why not make something that I wanted.

*Disclaimer: I am not a cook so let’s just pretend that this is MY pie in the picture. You wouldn’t want to see how mine really came out!

Amazingly enough, I had all the ingredients to make the chicken pot pie. Usually I’m scrambling to the store to get “one last thing” or making substitutions or even leaving out whole ingredients. See, I’m challenged in the kitchen.

Simply put:

1. Take one pie plate and place a pie crust layer in it (refrigerated pie crust worked well for me).
2. Mix together some cream of mushroom soup with 1/2 c. milk, some frozen veggies, and 2 c. of cooked chicken.
3. Take this mixture and put in pie plate.
4. Place 2nd pie crust on top, crimp edges (yeah, that didn’t happen on mine), and make a couple of cuts in the top to let the steam escape.
5. Bake for almost 1 hour at 350 degrees.

Let’s just say, my mouth is watering as I typed those directions and it couldn’t have been easier to make! I live for short and easy recipes; like I said, I’m challenged in the kitchen. It was scrumptious and it was all mine because nobody wanted to try it. Their loss!

Guess who’s cooking Christmas dinner this year?  

photo credit: zappowbang