I made a chicken pot pie with some of the bounty from Grandma’s garden and meat from a broiler we raised last summer.
It was a rather improvised recipe of what I had on hand.
… and it was AMAZING. Quite possibly the best chicken pie I’ve ever made.
Here’s what I did, mostly. I’ve inserted links to recipes/specific ingredients. All measurements are to the nearest “-ish”:
2 c. green beans
1 c. peas
1 c. chopped carrots
1/2 c. chopped onion
3 T. chives, sliced small
2 garlic cloves
1/4 c. broccoli, chopped (because I had it)
3 c. cooked (in this case, roasted) chicken breast, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can milk (I did half cream/half milk)
1/2 t. salt
1/2 t. thyme
1 t. bouquet garni herb mix
1 thawed pie crust
Preheat oven to 350°.
In large bowl, whisk together soups, milk, salt and herbs. Add veggies and chicken; stir together. Pour into 9×13 glass casserole dish, and bake for 30 minutes. (Until it’s boiling.)
Roll out pie crust between two pieces of plastic into a rectangle, roughly the same shape as the casserole dish. Put in freezer.
When the filling is hot and bubbly, remove from oven and (gingerly!) put the crust on top, sans plastic. Return pie to oven for 15-20 minutes, until crust is golden brown.
Can be served immediately.