Friday, January 23, 2015
A Savory “Chicken Pot Pie” To Celebrate “National Pie Day!”
We don't really need many reasons to eat pie. We're happy to do it all day, every day. But, that doesn't mean that we'll turn down a legitimate pie-eating reason if it's handed to us, especially when it involves comfort food like a tasty “Chicken Pot Pie.” Are you hungry yet? Pie lovers across the country get your forks and spoons ready. Today is “National Pie Day!”
Several examples of a “savory pie” would be Bacon and egg pie, Chicken and mushroom pie, Corned beef pie, Cottage pie, Meat and potato pie, Pizza pie, Pork pie, Pot pie, Potato pie, Quiche, Scotch pie, Shepherds' pie, (mashed potato crust) Steak pie, and too many more to mention.
Then we have various examples of “sweet dessert pies.” Some of these pies are pies in name only, such as the Boston cream pie, which is a cake. Many fruit and berry pies are very similar, varying only the fruit used in filling like the Apple pie, Dutch apple pie, Blackberry pie, Blueberry pie, Cherry pie, Key lime pie, Lemon meringue pie, Mince pie, Mock apple pie, Peach pie, Pecan pie, Strawberry pie, Banana cream pie, Buttermilk pie, Cheesecake pie, Chess pie, Chocolate pie, Cream pie, Custard pie, Pumpkin pie, Pumpkin Cheesecake pie, Rhubarb pie, Strawberry-rhubarb pie, Shoofly pie - a pie filled with molasses, and the Sweet Potato Pie.
I don’t know about you but I am ravenous now with all that talking about pies. So let’s devour my recipe this week which is one that just makes your mouth water and releases all your tensions. This dish comforts you with each fork or spoon full you take and fills your stomach with my savory pie called “Chicken Pot Pie.” 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 mixed vegetables (diced carrots, peas, cubed potatoes, corn, and mushrooms)
2 (4.5 ounce) cans Premium Chunk Chicken Breast in Water, drained
or 1 1/2 cups of diced fresh cooked 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. Let stand for about 5 minutes and then eat your pie till you feel comforted!
Till Next Time………
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Posted by Dottie at 12:30 AM