Remedy for a Cold, WIndy Day! Chicken Pot Pie!

*

Get out your favorite apron and a ceramic deep dish pie pan and let's get to work making those hard-workin' family members something they'll love for dinner when they come in from out of the cold tonight; it's easy, won't take long, and the leftovers are even better!

*

BETTER THAN BOB EVANS CHICKEN POT PIE

*

YOU'LL NEED:

two piecrusts ready to go at room temperature, note: best to make this heavy, full pie in a glass or ceramic pie pan...deep dish is best, do not use foil pans if you can avoid that. If you use foil, do not use all of this filling, you could probably get away with half.

This can also be baked in one 9 x 13 glass or ceramic baker with just the top crust....it's great either way!

*

a can of cream of chicken soup and one of cream of potato (or use two of the cream of chicken if you need to, or use one of cream of chicken, one of cream of celery. Got that?)

*

about three cups (more or less) of frozen mixed vegetables, cooked and drained. I use the ones that have diced carrot, peas, corn, and green beans.

*

diced leftover chicken, and men like this chock-ful of chicken so use as much as you can (In a pinch, you can use the canned chicken breast chunks.)

*

Morton's "Nature's Seasons" seasoning

*

coarsely ground pepper

*

coarse sea salt for the top of the pie

*

(If you have leftover potatoes: mashed or baked, those are great to throw into the pie for more body.)

*

Put your soups and about a half cup of milk (not skim) in a large saucepan over medium heat until bubbly, stirring frequently. Put in the meat and the mixed vegetables and the extra potaotes, and stir all until all is well-heated.

*

Pour the filling into a pan with one pie crust. Sprinkle with the Nature's Seasons and the coarsely ground black pepper. Place top crust over filling, and cut slits right away to let the steam escape; make sure your pie has vents or it could explode on you!

*

Flute edges, and sprinkle the top crust with the coarse sea salt.

*

Bake at 350 for 25-30 minutes (lower temp if you're using a glass pie pan) in the center of the oven, watching to make sure that you aren't over-baking. This pie can be placed on top of a cookie sheet if you're worried about overflow from the pie filling getting onto the floor of your oven which can happen when it's bubbling and baking away in there making your whole house smell heavenly.

*

Serve with a nice green tossed salad and a big tall glass of milk. Enjoy! It's gonna stick to yer ribs!

OFFICIAL FARMHOUSE FOOD!