Chicken Pot Pie

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MH Gurley Chicken Pot Pie

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Ingredients

  • 1 Marie Callendar or any Deep Dish Frozen Pie Crust
  • 1 lb Chopped roasted chicken (4 cups)
  • 1 bag Pict Sweet Soup Recipe Mixed Vegetables, thawed. (Any frozen mixed vegetable is fine, but using the soup/stew mix provides more vegetables)
  • 1 tsp Minced garlic or powder
  • 1 can Campbell’s Soup mix (chicken or celery)
  • 1 cup Mild grated cheese
  • 2/3 cup Milk or half and half
  • 3/4 tsp Salt
  • 1/2 tsp Freshly ground black pepper
  • 1 tsp Dried thyme leaves
  • 1 Large egg beaten with 1 Tablespoon (15ml) milk For the Egg Wash
  • 1 Sprig of fresh thyme for garnish Optional

Instructions

  • Place the pie on a baking sheet. There are usually drip and you don’t want to clean your oven!
  • Bake the bottom piecrust until lightly brown according to the package instructions.
  • Chop the chicken into bite-size pieces.
  • Blend all the ingredients. I am heavy-handed with herbs and seasoning. Taste the mix and adjust the herbs to your liking.
  • Pour the mixture into the pre-baked shell. Cover the mixture with the second unbaked pie crust.
  • Seal the edges with your fingers or a fork
  • Brush the egg wash on the crust
  • Bake for 35-40 minutes or until the top of the crust is golden brown. After 20 minutes of baking, cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.
  • Remove from the oven and cool for at least 10 minutes before serving. It makes fantastic leftovers—the filling is so thick the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.