Chicken Pot Pie

Here's a brand new one, completely off the top of my head. Mom didn't think she'd like it because of the canned vegetables, but the other homemade goodness made up for them.

Ingredients:
1 recipe double pie crust (You can buy or make.)
1/2 onion, finely chopped
1/4-1/3 stick butter
1 can cream of celery soup (or cream of mushroom)
1/2 cup chicken broth
1 1/2 - 2 pounds chicken, boiled and shredded (You can buy or make.)
1 can Veg-All, drained
salt and pepper to taste

1. Preheat the oven to 375 degrees.


2. Line a standard pie plate with the bottom half of the pie crust.


3. In a small sauce pan, melt the butter and saute the onion until soft.


4. In a large bowl, mix together the soup and chicken broth.


5. Mix in to the soup and broth the chicken, Veg-All, and salt and pepper.


6. Dump filling into bottom half of pie crust.


7. Pour sauteed onion on top.


8. Cover with top half of pie crust, either vented or latticed.


9. Bake for 20 minutes at 375, then bump up the temperature to 425 degrees for 15-20 additional minutes to brown crust and ensure filling is bubbly. If edges start to brown, use tin foil to cover and keep it from burning.

The one I made today fell all apart when I tried to put slices on the plate. But I guess that's part of the fun. It holds its shape once it has cooled down.

It's not as creamy and gooey as Marie Calendar's pies, but I didn't want that stuff in my pie anyway: I wanted to emphasize the chicken and crust. But I bet if you added another can of cream of (insert your favorite here) soup and some more broth, it would be much more, ah, soupy.