Perfect Chicken Pot Pie

I can't believe I haven't blogged this recipe yet.  It's been a staple in our house for at least the past 4 years.  I absolutely love the flaky golden crust!  As usual, I have adapted the original recipe to include some great time conserving short cuts :)  I almost always make this meal earlier in the day, so it's ready for someone else to pop into the oven, and perfect to eat once we all get around the dinner table.  Great meal to use up leftover chicken.  Since I use frozen rather than fresh vegetables, it's also a terrific quick fix meal when I haven't had time to plan anything else.

Perfect Chicken Pot Pie
1 cup (1/2 package) Tastefully Simple Perfectly Potato Cheddar Soup
3 cups water
1 pkg (two crusts) rolled pie crust (found in refrigerator section by biscuits)
12 oz frozen mixed veggies (I use BirdsEye SteamFresh blend of corn, carrots, green beans & peas)
2 cups cooked chicken, diced or shredded
1/2 tsp thyme
1/4 tsp pepper

Combine soup and water.  Simmer on stove top for 30-40 minutes until thick.  Set out pie crust to thaw to room temperature.  Microwave vegetables to steam.  Combine soup, veggies, cooked chicken, thyme & pepper.  Roll one pie crust into 9 inch pie plate and then pour in soup/vegetable mixture.  Roll other pie crust on top and pinch together edges to seal.  Beat egg and brush on top of second pie crust.  Cut few slits into crust.  Bake at 375 degrees for 40 minutes or until crust is golden brown.

My tips:  My experience is that the crust cooks and browns more evenly in a glass pie dish.  You can easily substitute canned vegetables and/or chicken.  I prefer the above listed for the fresher taste.  Trust the pie crust package that you SHOULD NOT microwave to thaw - makes a gooey mess as I know first hand - ha!  Use remaining half of Tastefully Simple Perfectly Potato Cheddar Soup to make the below quiche recipe!


Perfectly Potato Cheddar Quiche
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 cup dry Perfectly Potato Cheddar Soup Mix
1 1/4 cups hot water
3 slightly beaten eggs
Salt and pepper to taste
1 cup shredded Cheddar cheese
3 - 4 strips cooked, crumbled bacon
9-inch prepared pie crust

Directions
Whisk first 3 ingredients in medium bowl; season with salt and pepper. Let stand 5 minutes. Place cheese and bacon in pie crust. Pour egg mixture over bacon mixture. Bake at 400° for 45 minutes. Let stand 5 minutes before cutting. Makes 4 servings.

Note: Quiche will puff up but will flatten out as it cooks.