Strugglers Chicken Pot-Pie:

Disclaimer: I can't cook, but I'm trying. Funny how since my last name used to be the same as some "famous cook," people think I should be great at it. I'm not – I struggle. And for your information, she is fictional!!!

This is one of Mike’s favorite things I make… he always brings leftovers to work the next day and brags about his wife. I have been asked many a time to give the recipe so he can share it with his co-workers and their wives. However, I hesitate to hand it over because it is so easy they will know that I’m a fraud!

Strugglers Chicken Pot-Pie:

WHAT YOU NEED:

*2-3 Chicken Breasts (I like to shred mine by poaching it – don’t worry I struggled with that word at first too, but it just means you boil it in garlic salt water until it falls apart – easy-peasy! )

*1 or 2 cans Cream of Chicken Soup (I just use one – then the pie crust isn’t struggling to keep it all in.

*1 cup shredded cheddar cheese. (I buy mine pre-shredded – I struggle with graters)

*1 bag of frozen veggies (the pre chopped ones)

*1 package of pre-made refrigerated pie crust (I wouldn’t even TRY to struggle in making my own.) Just follow the directions on the package for preparing – usually something like “let crusts sit at room temperature for 15 minutes before using.”

*Salt/Pepper/Minced Onion to taste

DIRECTIONS:

1- Make Chicken – SO EASY. Put Chicken Breasts in pot and cover with water and sprinkle some garlic salt in. Boil with cover on (watching so it doesn’t boil over – I’ve struggled with this MANY times) for about 15 minutes – or until you can split the beast by stabbing it with a fork. Shred with 2 forks and done! Side Note: I struggle to remember that I need to take the chicken out of the freezer and thaw it out, so I sometimes even throw the breasts in the boiling water partially frozen – then I just let it boil longer. Seems to work fine.

2- Unroll 1 of the refrigerated pie crusts into a pie plate/pan and save the other for the top. I struggle with things sticking to whatever I bake them in, so I like to “grease” the pie-pan first.

3- Pre-Heat oven to 400F

4- In a large mixing bowl, mix chicken, frozen vegetables, cream of Chicken soup, cheese, and salt/pepper/minced onion to taste. (I struggle with the amount of salt (sodium) already in the cream soup, so I just add lots of pepper and minced onion)

5- Pour mixture into the waiting pie-crust – spread evenly and press it down a little with your spoon)

6- Place the other crust on top and do your best to tuck the top crust edge around the bottom crust edge. If you want to be fancy, you can even “flute” the edges. No secret that I would struggle with this, so I just googled it and found this helpful video: http://www.youtube.com/watch?v=bLMxJW1NmAU

I also like to put a few slices in the top of my crust (I think this time I will use a cookie cutter to make a fun shape in the middle… if I remember)

7- Bake until crust is golden brown and the mixture is bubbly. This takes about 25-35 minutes.

     Remove, let stand about 5 minutes and serve!

 

Like I have mentioned before, I struggle at the grocery store, and I had no frozen vegetables! UGGGGGG!!!!

 So, I punted like this…

10 baby carrots - chopped

1 stalk of celery - chopped

1 cup broccoli – chopped

    I boiled all 3 together for about 10 minutes in about 2 cups of water… drained the water then added:

½  can of corn

½  can of green beans

     Then, I added all of that to the mixing bowl.