In my humble opinion, those whole, fully cooked Rotisserie Chickens that supermarkets sell are the best value going. They're usually around $4.99 each, and after a meal from the thighs and wings, a next-day sandwich or two with some thin-sliced breast meat, you still have enough breast meat left for a chicken pot pie. While those are usually involved if doing from scratch, here's a version that assembles in minutes, with very little mess, and it's darned good! This recipe is for 1 or 2 people, see below if wanting to make it for more.
For 1-2 people:
- 5-8 oz. fully cooked leftover chicken meat, diced.
- 1 cup Birdseye "Classic Mixed Vegetables" - partially thawed.
- 1 can regular Cream of Chicken Soup (not 'Reduced Fat')
Herbs and spices you like, but go easy on the salt because the soup has some in it. You can always add more at the table. I use Italian Seasoning, a bit of dill, garlic powder and pepper.
4 teasp. corn starch mixed into 1 Tbsp. cold water, stirring in each teasp. before adding the next.
- And 1 refrigerated Pillsbury pie crust. (Remove pie crust from fridge 10 minutes before you'll be unrolling it.)
Mix the first 5 ingredients together well. Center unrolled pie crust into any baking dish (cake pan, pie pan, whatever you have). Blob the chicken/veggie mixture into the middle and then lift all the edges of the crust, without tearing it, so they're vertical, and make pinches into the edges so the crust is standing straight up. Enter into preheated 350-375degree oven. Bake for 35-40 minutes or until mixture is bubbling and crust is gently browned on edges (your standing edges will have collapsed inward, containing the contents, sort of like a pouch.) Remove finished pot pie from oven and let it rest for 5+ minutes before cutting into it.
Really good served with a side of chilled cranberry sauce, right out of the can. And all you have to wash is the mixing bowl and spoon.
If you have leftovers, reheat in 250 degree oven. It can also be reheated in nuker, but the crust will be softened.
If making for more people,
double all ingredients and use both crusts - one molded into the pie pan, then add the filling edge to edge, then the top crust, pinching edges of both crusts together all around and stabbing the top crust in a number of places with a fork, to vent. In this case, put a piece of tin foil under the pie pan because a double crusted one might drip.