Everyone raves about this dish and often ask for the recipe. I’m a bit shy about sharing it because I often use ingredients from a can and a box - that’s where the EASY comes in. It fills the appetite, warms and soul, and causes people to fight over the last crumb…
Feel free to substitute with fresh, frozen and/or homemade ingredients (see Ingredient Set 1, List B). And though this recipe calls for chicken, you could subsitute other meats, or it can easily be a delicious vegetarian dish .
Serve with a green salad and Skillet Fried Apples as a side.
Prep time: 15 minutes
Cook time: 30 minutes - 1 hour, plus 30 minutes to cool.
- IMPORTANT: Prepare ahead to allow 30 mins to 1 hour cooling time. (See ‘What you should know’ below.)
Ready
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Ingredient Set 1:
List A - easy:
- 2 cans Veg-All mixed vegetables (best because it contains potatoes!)
List B - frozen or fresh:
- All ingredients should be finely chopped
- ½ cup carrots
- ½ cup cooked potatoe
- ½ cup sweet peas
- ¼ cup celery
- ¼ cup green beans
- ¼ cup kernel corn
- ¼ cup small green lima beans
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Ingredient Set 2:
- 2-3 Chicken Breasts, cubed
- 1 can condensed soup: Cream of Chicken, Celery or Mushroom
- 2 Pillsbury Pie Crusts (1 box)
- 3 Tsp ground Black Pepper
- 2 Tsp Onion Powder
- 1 Tblsp dried Rosemary (crush with mortar&pestle or by hand)
- 6-8 sprigs fresh or dried Rosemary
Set
- 9.5 inch Deep-dish Pie Pan (use ⅔ as many vegetables for smaller pie pan)
- Cookie cutter w/ interesting shape
Go
- Remove skin and bones (if necesssary) from chicken and cook in skillet with oil or butter till done, about 10 mins.
- In large bowl, thoroughly mix together either List A OR List B ingredients with all of Ingredient Set 2 (except pie crust).
- Place 1 crust in bottom of pie pan, making sure it touches all surfaces of the pan (no bubbles). Prick with fork on bottom and sides. Trim edges to size of pie pan.
- Pour pie mixture onto crust, spreading flat.
- Place 2nd crust on hard surface, cut center with your favorite cookie cutter, then place cut piece sideways over hole. Or just prick with fork - as long as the crust is vented.
- Put 2nd crust over top of pie and trim edges to size of pie pan. Using a fork or fingers, smash crusts together to seal edges.
- Bake at 350 degrees F for about 30 minutes to 1 hour, until top crust is golden brown. If the crust edges brown before done, cover with trimmed aluminum foil to prevent burning. * Or use a Pie Crust Shield from Amazon or your local market.
- Set to cool for 30 minutes to 1 hour. Slice and garnish with extra sprigs of Rosemary for a nice presentation.
What you should know
- IMPORTANT: If the pie has not cooled enough before serving, the sauce will run and the crust will probably crumble. Allow at least 30 minutes at room temperature.