Once upon a time there was a little girl who loved to cook. She cooked with her grandmother, who let her make a mess of the kitchen. She cooked with her other grandmother, an amateur gourmet. She cooked with her mother, and her friends. And she slowly grew up and was finally allowed to cook on her own. With the help of her family and friends, the girl had been able to make cornish game hens, biscuits, and scrambled eggs. She made wonderful food. But by herself she made raw chicken, split quiche, and burned pizza. But slowly, she became a good cook. Until one day she realized, I love food. It is pretty much all I talk about! So instead of boring her family and friends, the girl made a blog. This blog. For all to read (and hopefully not be bored!) And she realized that given enough time and patience (and a fool proof recipe) anyone could cook! So here is a recipe for pot pie that anyone can make...it's comfy and warming...it's easy (really!) and you don't even have to make the crust from scratch (though I won't stop you from trying).
Pot Pie (serves 4-6)
Ingredients:
2 ready-made refrigerated pie crusts (Pillsbury tastes best)
2 c. mixed frozen vegetables (Cascadian Farms)
1 can cream of mushroom soup (Campbell's)
1 8 oz can evaporated milk
1 1/2 c. chopped cooked poultry (leftover maybe?) Try chicken, pheasant, turkey, etc
2 tbsp Italian herb blend or herbs de Provence
butter or cooking spray
Directions:
Grease a 9" pie pan with butter or cooking spray (do not use margarine)
Place one pie crust in the pan.
Microwave (or cook) mixed vegetables until soft.
Mix all ingredients except pie crust in medium bowl.
Place filling in pie pan.
Top with 2nd crust. Slit to vent.
Option 1: Bake at 350 for 45-60 min.
Option 2: Cover with plastic wrap, then with foil. Place in freezer up to 4 months. Bake, from frozen, at 350 for 1 to 1 1/2 hours.
Option 3: Cover with plastic wrap. Refrigerate up to 3 days, bake as in option 1.
Serve with spiced apples (ok...you don't have to...)
Enjoy!
