Some people could eat a pie morning, noon, and night: meat pies, sweet pies, or savory pies. Any dish with a melt-in-the-mouth crust, and a satisfying filling is my kind of pie! I have been making pies for many years, and I guess you can say that I am passionate about pies. If I had to name my favorite pie, it would be almost impossible. National Pie Day is January 23rd. Remember, you don’t have to wait for January 23rd to make a pie…any day is a good day for a pie!
As we had our dinner we would talk about the days events, and God forbid that the phone would ring and it was one of our friends, that was a no-no. Dinner time was for family and nothing could come between that. Now dinner was always a hearty and comforting meal, especially on cold days. Meat loaf, stews, hearty soups, and pot pies were the menu for those days. Pot pies were always fun and good to eat. You had the top crust which smelled and tasted like a pie, plus the warm cut up pieces of chicken and vegetables in delicious gravy. Once you opened the little individual pies, the gravy would float over the crust and all of the insides would flow out. Memories are so much fun to think about. Especially when they were always good times with my family in the kitchen.
My recipe this week is one that just makes you melt, releases all your tensions and comforts you as each fork full you take goes into your stomach. A life of pie, celebrate the ultimate one pot dish….Mangia! Enjoy!
Chicken Pot Pie
1 (15 ounce) package refrigerated pie crust
1 (10.5 ounce) can Campbell's Chicken Gravy
3 cups cooked cut-up vegetables (sliced carrots, peas, cubed potatoes, corn, and mushrooms)
2 (4.5 ounce) cans Premium Chunk Chicken Breast in Water, drained or fresh cooked cut up chicken breast
Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate. Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust. Bake at 400°F for 45 minutes or until the crust is golden brown.
Till Next Time………………………
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