Let’s talk comfort food. When I think about some of my favorite comfort foods, the recipes are often involved. These are perfect for special occasions, holiday meals, celebration meals of one sort or another. They are worth the effort when you have the time but a lot of us don’t have an extra few hours to spend on a single dish. But what do you do when you want, no, NEED comfort food but don’t have the time or energy for one of those special, hours to prepare dishes? I’ve got you covered.
I’ve been making the original version of this chicken pot pie for about 15 years and, to be forthcoming, it is not my recipe. I got it from a collaborative recipe book put together by employees from some random company. In other words, I don’t know the exact source but wish I did so that I could give the person full credit on this one. When I started eating a more plant based diet, I created a vegetarian version of this pot pie. Both versions are semi homemade which means you can put them together in about five minutes and then relax while they bake into sheer comfort food. My best advice on these pot pies? Go ahead and make more than one. You’re going to want second helpings and they make fantastic leftover.
Vegetable Pot Pie (Semi Homemade)
Ingredients
- 2 9" unbaked pie crusts
- 16 oz frozen mixed vegetables (blend of carrots, corn, peas & green beans)
- 1 cup frozen diced potatoes
- 10.5 oz can cream of celery condensed soup
Instructions
- Preheat oven to 425°F.
- Unroll one unbaked pie crust and place in a 9” pie dish.
- In a medium bowl, stir together frozen vegetables, potatoes and condensed soup.
- Spread mixture into pie crust and top with remaining unbaked pie crust.
- Pinch edges of crusts together to create a seal.
- Cut several slits into top pie crust.
- Bake 45 minutes or until crust is golden brown.
Chicken Pot Pie (Semi Homemade)
Ingredients
- 2 9" unbaked pie crusts
- 16 oz frozen mixed vegetables (blend of carrots, corn, peas & green beans)
- 12 oz canned premium white chicken
- 10.5 oz can cream of chicken condensed soup
Instructions
- Heat oven to 425°F.
- Unroll one unbaked pie crust and place in a 9” pie dish.
- In a medium bowl, stir together vegetables, chicken and condensed soup.
- Spread mixture into pie crust and top with remaining unbaked pie crust.
- Pinch edges of crusts together to create a seal.
- Cut several slits into top pie crust.
- Bake 45 minutes or until crust is golden brown.
