Almost Homemade Chicken Pot Pie

Almost Homemade Chicken Pot Pie: A Busy Woman's Delight

Let me tell you, friends, there’s nothing quite like the comfort of a warm, homemade chicken pot pie. But let’s be honest, sometimes life gets in the way of elaborate cooking projects. Between work meetings, school pick-ups, and the general whirlwind of daily life, finding the time to make a truly from-scratch pot pie can feel next to impossible. That's where this recipe comes in – a lifesaver for busy women like myself who still crave that homemade taste without the hours of prep work.

This isn't your grandma's chicken pot pie (unless your grandma was incredibly efficient!), but it's close enough! I’ve been perfecting this recipe for years, tweaking and refining it to get the perfect balance of flavor and convenience. The secret? Smart shortcuts! Instead of making pie crust from scratch (no judgment if you do!), I use store-bought deep-dish pie crusts. They are readily available, and frankly, they do a perfectly fine job. And the filling? A delightful combination of canned chicken a la king and well-drained Veg-All, topped with a generous layer of melted Velveeta. This isn't about sacrificing taste; it's about maximizing efficiency. The result is a creamy, comforting pot pie that tastes incredibly homemade without the hours-long process. The Velveeta adds a delightful cheesy note that perfectly complements the other flavors. It’s rich, savory, and just the right amount of cheesy.

Why this recipe works for the modern woman:

• Time-saving: The use of store-bought pie crusts and canned ingredients significantly reduces preparation time. Perfect for busy weekdays.
• Deliciously easy: The instructions are clear and straightforward, even for novice cooks. No complicated techniques needed!
• Budget-friendly: Using canned goods helps keep the cost down, while still delivering a satisfying and flavorful meal.
• Perfect for meal prepping: Bake a couple of pies and freeze them for future meals, or make one for the week.
• Adaptable: Feel free to add your favorite vegetables to the mix! Chopped carrots, peas, or even mushrooms would make a delicious addition.

This recipe isn't just about convenience; it's about embracing efficiency without compromising on taste. It’s a testament to the fact that delicious, comforting meals can be made even on the busiest of days. Don't let the demands of modern life prevent you from enjoying the simple pleasure of a warm, satisfying pot pie. So go ahead, treat yourself – and your family – to this delicious shortcut to happiness!

Serving Suggestions: Serve this comforting pot pie with a simple side salad or some steamed green beans for a complete and well-balanced meal. A dollop of sour cream or a sprinkle of fresh parsley can also elevate the dish. It's fantastic for lunch or dinner, and leftovers are just as delicious the next day (if there are any!).

This Almost Homemade Chicken Pot Pie recipe is more than just a meal; it's a symbol of smart choices, mindful time management, and enjoying delicious food without sacrificing the things that matter most. It’s a recipe for life, as much as it is for dinner!

Ingredients you'll need: (This is a repeat of the ingredient list for clarity)

• 4 pet-ritz frozen deep-dish pie crusts (store brand okay)
• 2 (29 oz) cans original Veg-All, rinsed well
• 1 (15 oz) can original Veg-All, rinsed well
• 4 cans Swanson chicken a la king
• 1 bag Velveeta shredded cheese

I hope you enjoy this recipe as much as I do! Let me know in the comments how yours turns out.

Step-by-step

• Preheat oven to 350 deg.
• Separate pie crusts and set 2 aside for topping. You will put mixture in two of the crusts and use the other two crusts to cover the pies.
• Meanwhile, in a large bowl, empty cans of chicken a la King, and gently (but thoroughly) mix with well drained Veg-All.
• Then, put 1/2 of the mixture in one pie crust, and the other 1/2 of the mixture in the other pie crust.
• Next, put 1/2 bag Velveeta over each of the two full pie pans.
• Finally, gently remove the 2 empty unused crusts from their pans and carefully place over top of the full pies.
• Crimp the edges all the way around both pies and cut a ventilation slit in each pie.
• Place both pies in the preheated oven for 35-40 mins or until crust is appropriately browned, according to your own personal preference.