Lazy Chicken Pot Pie
Also, if the zombie apocalypse comes, you can skip the crust and just heat everything else together in a pot over a flame of burning zombie parts (or eat cold if desperate since everything is already cooked). ;-D
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- 4 oz. can mushroom bits
- 1/4 c
- dried minced onion bits
- 12.5 oz. can cooked chicken
- 14.5 oz can cut green beans
- 15 oz. cans mixed vegetables
- 10.5 oz. can cream of chicken soup
- 2 tsp
- ground dried rosemary, poultry seasoning, or savory
- 2 Tbsp
- dried parsley flakes (optional)
- to taste
- ground black pepper
- 1 pkg
- 2-crust refrigerator pie dough, ready to use
(I have been known to microwave my crusts when I forgot to do this part. Just be careful not to "cook" them. See notes in step #13 for detailed instructions.)
(See detailed notes in step #13.)
Step 1 => To re-constitute onions, pour juice from mushrooms into cup and stir in onions. Allow to soak until onions have absorbed nearly all moisture, maybe 15 or 20 minutes.
Step 2 => If pie dough is still too cool to be flexible by the time you need it, bring it to room temperature by microwaving both packages together for 15 seconds on high; if still too cool, microwave in 5 second intervals until room temperature is reached. Do not allow to crust to become truly warm. If this happens, allow it to cool to room temperature before using, otherwise crust will stretch too easily while you are trying to place it.
Step 5 => Cut chicken while it’s still in the can, being careful not to dig knife into can (this dulls the blade and can shave bits of the can’s lining into your food).
Step 8 => When lining the pie pan with the bottom crust, there should be little, if any, crust overhang. If there is, your pan is smaller than mine and you won’t have room for all this filling; so don’t over-fill your crust when the time comes. There IS a lot of filling and it just fits the pan I use.
Step 11 => When tenting foil, be sure none of the crust edges are exposed to direct heat (you don’t have to wrap the sides—just make sure the top is covered), otherwise that part will burn. However, if you do accidentally burn a portion of the crust during the first 45 minutes, you can cut it away before returning the pie to the oven for the last 15 minutes.
Step 11, part 2 => I use a 9” Pampered Chef deep dish stoneware pie pan; additionally, I bake in my table-top convection oven without pre-heating. Cooking times and temperatures may vary for glass or metal pie pans, so watch this dish the first time you bake it in case you need to make adjustments.
Step 11, part 3> "Toasty brown" is slightly darker than golden brown. Of course, you don’t have to bake it that dark if you don’t like it that way, but I feel the darker color adds an extra depth of savory flavor.
* In the interest of frugality, juice from the canned vegetables can be used in other savory dishes as flavor and salt in place of water. Drain juice into a container and store covered in refrigerator until needed, for up to a week. (Canned vegetables are high in salt [which is why no salt is added to this recipe] which acts as a light preservative allowing the juice to remain viable the entire week.)