Oh baby! I need a moment.... okay.
This is so good, and soooo easy.
BRAD'S LEFT-OVER CHICKEN DINNER POT PIE
2-3 cups left over root vegetables; 2-3 cups left over chicken, cubed; package of puff pastry or pre-made pie crust; melted butter; can cream of chicken soup (undiluted) or a cup of left-over gravy; 1/3 cup milk; few handfuls green peas (fresh or frozen); fresh pepper; ground thyme
Roll out a pie crust dusting with flour (if using puff pastry; otherwise lay one pit shell in a pie plate) and put one shell in a greased and floured pie plate. Preheat 400 and bake for 5 minutes.
Meanwhile, mix the rest of the ingredients in a bowl. Pour the filling in the pie and lay the second part over the top, squeezing it around the edges to mould to the bottom shell. Brush generously with butter. Poke a few holes in the top to let out steam. Bake for about 30 minutes. If the top of your crust is not brown and crispy, pop it to 475 for about 3 or 4 minutes. Let cool 10 minutes.
This is so good, and soooo easy.
BRAD'S LEFT-OVER CHICKEN DINNER POT PIE
2-3 cups left over root vegetables; 2-3 cups left over chicken, cubed; package of puff pastry or pre-made pie crust; melted butter; can cream of chicken soup (undiluted) or a cup of left-over gravy; 1/3 cup milk; few handfuls green peas (fresh or frozen); fresh pepper; ground thyme
Roll out a pie crust dusting with flour (if using puff pastry; otherwise lay one pit shell in a pie plate) and put one shell in a greased and floured pie plate. Preheat 400 and bake for 5 minutes.
Meanwhile, mix the rest of the ingredients in a bowl. Pour the filling in the pie and lay the second part over the top, squeezing it around the edges to mould to the bottom shell. Brush generously with butter. Poke a few holes in the top to let out steam. Bake for about 30 minutes. If the top of your crust is not brown and crispy, pop it to 475 for about 3 or 4 minutes. Let cool 10 minutes.
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