Chicken Pan Pie
(Ingredients indented with instructions)
We had a late lunch today and we started chowing almost as soon as I pulled this out of the oven, so I don’t have a picture of the whole thing out of the oven… I also realized that the soup was a little watery (or maybe it was just because it was right out of the oven), so it’s a bit sloppy 🙂
(PREHEAT YOUR OVEN TO 375 deg F/190.5 deg C when you’re ready to bake the pie)
Crust
I use this recipe (http://simplyrecipes.com/recipes/perfect_pie_crust/) to make my pie crust (I substitute half of the butter with crisco), but you can also use pre-packaged crust. If you are making your own, roll out your crust before you start cooking and put it back in the fridge to keep it cool while you make your filling.
Filling
Sautee in the following order, seasoning with salt & pepper as you add each ingredient (adjust quantities to your preference):
3c chicken, cubed(I like to use the pre-cooked frozen chicken breast, then I cut it up after heating)
2 large potatoes
family-sized bag of mixed vegetables(add when the potatoes are mostly cooked)
This is what it looks like mixed:
When ready, add
Family Sized can of Cream of Chicken Soupand any other ingredients the can of soup calls for to make the soup (this one asked for 1 equivalent can of water)
Mix and let it simmer (now’s a good time to pull your crust back out of the fridge)
Find a casserole your filling will fit into and pour the hot filling, then top it with the crust
Brush the top of your crust with
Egg Wash (Mix 1 Egg with 1tbsp water)
Bake for 30-45 minutes (until crust is golden brown)
Let cool before serving.
karizmatic 
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