Favorite Things Friday: Easy Dinner Edition

Is there truly anything better in this world than easy meals? No, I don’t think so. Especially when you’re cooking for more than just yourself. Today I’m going to be sharing one of my favorite dinners to make because not only do Brian and I like it, but the kids LOVE it! It’s super easy, fairly inexpensive, and will last our family at least two days.

Easy Chicken Pot Pie:

Let’s start at the beginning with what you’ll need.

Ingredients for the filling:

1 tbsp olive oil

1 small yellow onion (diced)

One bag of frozen vegetables (corn, carrots, and green beans)

One 10.5 oz can of Cream of Chicken soup (I usually use Meijer brand)

Rotisserie chicken (shredded/cut)

Salt & Pepper to taste

Ingredients for the homemade crust: Because let’s be honest, does anyone really like the store bought crust? (Gag)

1 cups of flour

1/2 cup Crisco

1 tsp salt

(cut these together well)

1/4 cup of cold water

(you may need to double this so that you have bottom crust and top crust. roll out and prepare your pie!)

To begin, heat your oil in your pan. Add your diced onion and cook for about 5 minutes until they’re translucent.

Then add in frozen vegetables

Next you add your can of cream of chicken soup (don’t add water, it’ll make it too soupy and your pie crust will be soggy!)

Stir that together, then add your chicken, salt and pepper and mix together.

Let this heat over the oven until mixed together and vegetables are not frozen.

Begin your crust while this warms up over low heat.

I bake at 350 for about an hour (or until the crust turns golden brown). This will depend on your oven and how hot it cooks.

Simple as that!

Super easy and we can eat the leftovers the next day. Win win for me!

Let me know if you end up trying it!

Until next time,

//

Em