I remember years ago when we were in college that we lived off those individual serving pot pies. They weren’t particularly good, but they fit in the budget! This “homemade” version costs less, and individual portions/slices can be frozen for later.
2 pie crusts (1 box of the “rolled” kind of pie crust)
1 large chicken breast, cooked (bake or boil in water for about 30 minutes) and cubed into bite-size pieces
1 can condensed cream of potato soup
1 package (10 oz.) frozen vegetables
½ cup onion, finely chopped
1/3 cup milk
½ tsp. poultry seasoning
Place one crust in lightly greased pie plate.
Note: Those directions on the box that say “do not microwave to defrost” … they mean it!! Had a sticky mess because I tried to take a shortcut. I ended up rolling each crust into a ball, adding some flour and rolling it out.
Mix all ingredients in a large bowl. Fill bottom crust with meat and vegetable mixture. Top with remaining crust, seal crusts together and place a few slits in the top for steam to escape. Bake at 375° for 45-50 minutes, covering pie crust edges with strips of aluminum foil until last 15 minutes of baking time. Serves 6-8.
- Replace chicken breast with 1 can (12.5 oz.) drained tuna
- Replace chicken breast with leftover turkey or roast beef (delete the poultry seasoning if using roast beef and substitute garlic powder or seasoned salt)
- Instead of a box of frozen vegetables:
- Use an assortment of frozen/fresh vegetables
- Use fresh vegetables of your choice (e.g., zucchini, carrots, bell pepper, etc.)
- Keep a container in your freezer to save those spoonfuls of leftover vegetables — you can keep adding over a couple of months … no more throwing away just a couple of “bites” – time to make a pot pie when you’ve got a container full of vegetables
Also, my daughters and I (they are the most active) have a little website where they share recipes, easy/cheap/free craft directions, “re-purposing” for house/home, etc. http://threadedtogether.com
Shared by Debbie Douma