[Radosny Matka]

Title: Deep dish chicken pot pie

Description:
A very hearty and yummy pie. You can easily add or omit ingredients to your tastes. Warning - this makes a very full (heaping) pie. If you don't like a really full pie, cut back on the ingredients by half (except for the soup - add the full amount).

Ingredients:
1 can cream of potato soup
1 can cream of chicken soup
1 deep dish pie crust (will use top and bottom - be sure to get deep dish or your filling won't fit)
2 cups chopped chicken, cooked
1/2 cup frozen corn
1/2 cup frozen peas
1 medium potato, chopped
2 small carrots, chopped
1-1/2 celery stalks
1/2 onion
mushrooms, chopped (didn't measure, put what looks good)
brocolli, chopped (didn't measure, put what looks good)
1 clove garlic
milk
salt and pepper to taste

thyme is a very popular ingredient in pot pies. I personally do not care for the taste of thyme. You can add it if you like, but it tastes great without it.



Directions:
1. Defrost pie crust according to directions

2. Add chicken, soup, peas, corn, and potatoes to a large bowl and mix.

3. Add remaining mixed veggies into pan and sautee until just tender (put a little oil into btm of pan). (You could probably omit this step, but I wanted to ensure that none of my veggies would be crunchy in my pie (yuck) and to let the flavors mix)

4. Add sauteed veggies into chicken mixture and mix well. Add enough milk so that the sauce is neither soupy or pasty. Season with salt and pepper to taste. Add thyme if preferred.

5. Add the filling to the pie pan. Cover with the top crust and poke air holes into the crust.

6. Bake at 375 degress for about 45 minutes to an hour, or until crust is cooked and golden brown. If the edges get too dark, you can cover them with foil. I put my pie onto a baking sheet before putting it into the oven to make it easier to get into and out of the oven.