I’m sad. The weather is turning, we’re mourning the death of Ruth Bader Ginsberg, and the pandemic is in its sixth month. I felt the need for some comfort food today. So, using a little help from the grocery store, I made a comfort food classic: chicken pot pie.
This is the first time I tried this concept out, but it turned out so well, I think I will be making this many more times.
Things you’ll need:
One deep dish pan. I used an 8 in. square brownie pan, but if you have a deep dish pie tin that would work too.
Frozen chicken tenderloins.
One can mixed vegetables.
One can cream of chicken condensed soup.
One roll refrigerated piecrust.
Seasoning to taste.
Preheat your oven to 400°. In the pan, spread half the can of soup. Layer 3 to 4 chicken tenderloins over the soup. Spread half the can of mixed vegetables over the chicken. Add another layer of soup, another layer of chicken, and another layer of vegetables, finishing with whatever soup is left. If you wish, use a little onion powder, and a little salt and pepper, on each layer. Thaw and unroll the refrigerated piecrust, and then spread over the top layer, and crimp the edges. Cut holes in the top of the pastry to vent. Bake at 400° for one hour. Make sure the internal temperature of the chicken is 180° minimum before you take it out. The crust will be golden, and sauce will be bubbling. Let stand for five minutes before cutting into it with a big metal spoon. Serve in bowls.
This made enough for four people for lunch. Stay well, everybody.