Talk about an easy dinner! One pot to clean up and very little prep time to get this Chicken Pot Pie on the dinner table. To me, it’s the perfect solution to a quick, delicious homemade dinner. Some of you may remember the days when you would put a frozen pot pie in the oven and wait for what seemed like hours only to take that first bite and scorch your tongue….well, this is not that pot pie!! A couple of things make this a quick go to dinner: first, I use a store cooked rotisserie chicken and second, I use a pre-made, refrigerated pie crust. Judge me if you want but sometimes you need shortcuts in life!!

In a large stock pot, melt the butter and saute the carrots, celery, onion, garlic and spices. Cook for 5 minutes, or until the vegetables soften. Add the frozen peas, cooked chicken, mushroom soup and water and stir to blend. Cook over low-medium heat for 5-10 minutes. Remove from heat and pour the mixture into a pie plate letting it cool for a few minutes (helps if the filling is not piping hot when putting the uncooked pie crust on top). Fold the pie crust over the filling and crimp the edges. Poke a few holes in the crust to vent and brush the egg wash over entire crust. Place the pot pie on a cookie sheet and bake in a preheated 375º oven for 30 minutes (or until crust is golden brown). Now dig in!! I promise you won’t scorch your tongue.

Ingredients:

2 tbsp butter
½ cup carrots, diced
½ cup celery, diced
½ cup yellow onion, diced
2-3 garlic cloves, crushed
1 tsp parsley
1 tsp basil
1 tsp salt
1 tsp black pepper
½ cup frozen peas
2 cups cooked chicken, cut into bite size pieces
1 can cream of mushroom soup
1 can water
1 pie crust
egg wash (1 egg whisked with 2 tbsp water)

Serves six