Today’s overall mood has led me to comfort food and this Chicken Vegetable Pie.
That’s right. Pie for dinner. I said it. It feels a bit naughty and rebellious.
That might be why I like it.
This recipe takes some shortcuts to make it EASY. I like to use Rotisserie chicken for convenience and flavor. (If you use chicken breast or your own cooked chicken, be sure to season it up well.) Frozen veggies equal no chopping. Potato soup, you are welcome to join the mix (again, no chopping and the cream sauce is basically done!). The pie crust is so simple and can be used universally for fruit pies, tarts, etc. My dearest friend Beth graciously introduced me to the pie crust recipe and I offer up my whole-hearted thanks (Thank you Beth!) as I use it often and am so glad to have it in my arsenal.
Chicken Vegetable Pie
Mix and combine the following ingredients:
- 1 1/2 cups chicken (shredded or cubed)
- 1 1/2 cups frozen mixed vegetables (peas, carrots, onions or whatever you prefer)
- 2 cans cream of potato soup
- 1/2 cup milk
- 1/4 to 1/2 teaspoon dried thyme
- salt & pepper to taste
- 1 1/2 cups flour
- 1/2 cup water
- 1/3 cup oil
- 1 teaspoon salt
- 1 egg, beaten (to brush on top of pie before baking)
Mix pie crust ingredients together until dough forms. Divide in half. I like to do one half a bit bigger to use for the bottom. Roll out ‘bottom crust’ between two sheets of waxed paper or parchment paper. Transfer to pie plate. (I use a glass pie plate – if you use a dark, metal pie plate I would reduce baking temp to 375 degrees)
I like to salt and pepper crust a bit, then add pie filling and salt and pepper the top. Roll out the ‘top crust’ and place on top. Pinch together all edges, brush top with beaten egg, and cut slits in top of pie for air to escape. (I don’t use the whole egg mixture, just enough to cover the crust.)
Bake at 400 degrees for one hour. Let cool a few minutes, cut and serve.