Comfort Food
Let’s talk comfort food. When I think about some of my favorite comfort foods, the recipes are often quite lengthy. 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 with these semi homemade pot pie recipes. I’m just going to throw it out there that this is also a perfect dish to take to someone who needs a meal. Perhaps someone just had a baby, or just had surgery, or is just going through a difficult time in life. Cook this up and take it to them! These comfort food recipes are practically a hug you serve up in a pie dish.
Two Versions
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. The OG version comes 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. However, I have updated it to literally double the filling. This means, you can feed more people without having to make a second pie. When I started eating a more plant based diet, I also 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. I guarantee you’re going to want second helpings on this one. Oh, and if you happen to have leftovers, this also tastes fantastic reheated.
Vegetable Pot Pie (Semi Homemade)
Ingredients
- 2 9" unbaked pie crusts
- 2 16oz bags frozen mixed vegetables (blend of carrots, corn, peas & green beans)
- 1 cup frozen diced potatoes
- 2 10oz cans 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.
Notes
Chicken Pot Pie (Semi Homemade)
Ingredients
- 2 9" unbaked pie crusts
- 2 16oz bags frozen mixed vegetables (blend of carrots, corn, peas & green beans)
- 2 12oz cans premium white chicken
- 2 10oz cans cream of chicken 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 vegetables, chicken and condensed soup.
- Spread mixture into pie crust and top with remaining unbaked pie crust. (You're going to feel like you can't fit all of the filling in there but trust me, it will work. Just pile it high!)
- 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.
Notes
