Generally, I'm not a big fan of pot pie/chicken ala king. Mainly, I don't like gravy, or my veggies and mashed potatoes mixed together. But, a pasty, a dense gravy-free version of the pot pie, is wonderful! This was another "What's in the pantry" meal. I had a left over frozen pie crust from Angel Strata, and then a left over packaged pie crust from an apple pie. It would be just as easy to make your own pie crust for this, also.
While this is not very fancy or unique, it was very easy and very good. I like the idea of baking meats and veggies together into a pie. It's so comforting. The only problem was that the potatoes I cut up didn't all cook through. I might boil them for a few minutes before adding them to the veggie/chicken mix next time. Greg loved this as well, and had two servings before work. He said he was so full that he almost forgot to bring dinner with him for the night.
And, I must let you know that I won't be making another post until after Thanksgiving. Greg has ventured to Michigan and taken the camera with! Have a great holiday everyone!
Recipe: Serves 6 - 8
2 pie crusts/double batch
1 C. frozen veggie mix
2 chicken breats, cut into bite size pieces
2 small red potatoes/new potatoes. Cut into 1/2 -1 inch pieces and boil for about 5 minutes
extra virgin olive oil
1/2 tsp oregano
1 tsp basil
1/2 tsp rosemary
1 tsp garlic powder
2 tbs grated parmesan cheese
-Prepare pie crust
-Cut and cook potatoes
-Cut chicken into bite size pieces
-Combine veggies, chicken, potatoes, olive oil, parmesan, sea salt and spices
-Pour into pie crust, cover with second crust and put slices in the top. Brush with a bit of olive oil, sprinkle with sea salt
-Bake 45 minutes to 1 hour at 375 degrees