I have to post something to get that photo of me in my double-knit polyester off the top of my blog!  How about dinner?

This recipe was given to me by my neighbor & friend, Jennifer, years ago.  I love it for its ease and for its changeability.  It’s a great starting-off point for lots of different variations, and my recipe card has seen some scratching and changing of ingredients as I’ve played with it over the years.  Very few dishes say Comfort Food like one-dish meals – stews, casseroles and pot pies have stuck around for a reason.

Tonight, we used pork instead of chicken, and I chopped up whole carrots instead of baby.  (Hurrah for finding ways to use the Giant Bag of Costco Carrots!)  I cut the pork chops into bite-sized pieces and browned them in about a tablespoon of safflower oil, with some salt, pepper & thyme before adding 1/3 can of chicken broth and cooking them through.  From there, I followed the recipe as written.  At the end, I brushed the pie crust with beaten egg white, because I like my crusts browned and shiny!

Easy Pot Pie

1 can Sweet Peas*, drained
1 can Corn, drained
Small bag Baby Carrots, chopped
1 can Cream of Mushroom soup
Enough Chicken Broth for desired consistency (I err on the side of too much and skim if necessary)
1 lb. Cooked Chicken, cut into bite-sized pieces
1 pkg. Refrigerated Pie Crusts (2 per pkg.)

Boil all ingredients until carrots are cooked through.  Season to taste.  Dump into 9×13 baking dish or into two pie plates.  Cover with pie crusts.  Cook according to direction on pie crusts’ packaging, until pie crust is done.

Easy.  Yummy.  Next time, at Jason’s request, I’ll add potatoes…and I’m toying with pureeing/disguising some spinach or another equally healthy veggie and adding it in as well.

*I always go salt-free on the canned products, fat-free on the chicken broth, etc.  It’s my nod to health in a recipe full of prepackaged ingredients.  Hey, I said it was quick and easy…I didn’t say it was organic.  That said, if you have easy access to fresh veggies, this recipe will welcome them with open arms!  I plan on trying it with all sorts of fresh veg once the farmer’s market opens up again.