Today day is September 23 Great American Pot Pie Day, food related holiday was created in 2002 by Marie Callender's, the pot pie and Frozen Food Company.
What you need:
2 cans of Campbells Cream of Chicken Soup
1 can (after it's empty of the soup) can of Milk (I used whole milk)
12oz package of frozen peas and carrots
JB Abrams Chicken Soup base
6 small russet potatoes (cubes small and uncooked)
2lbs of chicken tenders (you could also substitute your left over turkey from Thanksgiving dinner and just not fry it up ;)
1 package of Pillsbury (or your favorite brand) pre-made pie crust
3 limes and 4 lemons (NO I'M JUST KIDDING BAHAHA)
What you do:
Preheat the oven to 400 degrees
Put one of the pie shells into a deep dish pie pan (or regular if you prefer...I make it deep dish) and fork the bottom and sides of the dough.
Cut up the chicken into cubes and sauté that in a pan with enough olive oil to coat the bottom of the pan. Season how you like. I use salt, pepper, garlic and onion powder. (or just get out your turkey if you already have that cooked)
In a bowl mix the 2 cans of soup, 1 can of milk, and all the veggies and a large kitchen spoon of the Abrams soup mix. I don't measure that but if you watch in my video that probably equals about 2 "actual" measured tablespoons. Stir all that together in a the bowl and season with salt, pepper, onion and garlic powder to your taste.
When the chicken is white on all sides (not browned) drain and add to the mixture in the bowl and give it a good stir. Pour that mixture into the shell lined crust in the pie pan and cover with the top crust. Fold the top crust under the bottom and pinch closed and then either flute the edges or use a fork to crimp them down. Cute 4 slits in the top of the top crust to allow the pie to steam.
Bake for 1 hour (make sure you put foil under the pie in the oven as it will spew over)
