Cooking with Ease: Take comfort in the coming season

Rockwall, TX (August 13, 2024) – It is back-to-school time again. One of my favorite seasons of the year because it also means fall, football, pumpkins, and cool weather. I especially appreciate a quick and easy comfort meal this time of year. One of my go-to’s is Easy Chicken Pot Pie.

I don’t love canned chicken or canned VegAll but you know I will use a packaged pie crust all day, every day. This recipe is a mix of that old-school, all-packaged pot pie and a new-school fresh ingredients pot pie.

This recipe is great warm, room temp, as a leftover, or packed for a lunch. It calls for only half of a rotisserie chicken which gives you the other half to use in one of my other recipes like Tate Farms Chicken and Dumplings or White Chicken Chili for Two. Both can be found with a quick search on the Blue Ribbon News website.

If you need a specific reason to make this Easy Chicken Pot Pie, September 23 is National Great American Pot Pie Day and is believed that chicken pot pie is the most often prepared pie on that day.

Easy Chicken Pot Pie

Ingredients:

• 1 package refrigerated pie crust (2 rolls)
• Rotisserie chicken, 1/2 only (shredded)
• 1 cup carrots, diced and peeled (about 2 medium or 12 baby carrots)
• 1 cup potatoes, cubed (about 1 medium)
• 1 cup frozen peas
• 1 can cream of chicken soup
• 1/4 cup milk
• 1 tsp salt
• 1 tsp pepper
• More S&P to taste

Directions:

Preheat oven as directed on pie crust package.

Shred half of a rotisserie chicken into bite sized pieces and set aside.

Dice carrots and potato. Place in a microwave safe bowl with 1 Tbsp of water. Cover with Saran Wrap and microwave 3 min or until vegetables are slightly tender.

In large bowl, combine chicken, carrots, potatoes, peas, cream of chicken soup, milk and seasoning.

Roll one pie crust into pie pan. Press into pan. Poke holes in bottom of crust.

Now, fill the pie crust with chicken and vegetable mixture.

Cover with second pie crust. Press edges together then crimp with fingers to create a crust.

Using a piping tip (or knife) create a hole in the dented of the pie. Now, add small slits around the hole.

Bake 30-40 minutes or until crust is golden brown.

Remove from oven and let stand 5 minute before cutting.

Melissa Tate is a home cook and writer with a passion for hospitality, food gifts, and fine, locally-produced fare. Along with writing, cooking, and creating care packages, she helps her husband run their working horse and cattle ranch, Tate Farms here in Rockwall County. She is currently writing her first cookbook with a New York based literary agent. You can find more of her work at melissatatetx.com and on Instagram & Facebook at @melissatatetx.

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