There is nothing better than a nice warm meal on a chilly autumn night. However, when you’re in writer mode there’s not a lot of time to spend dallying in the kitchen. Following along with our Bad Girl theme this month, Quick Meals for Writers, I wanted to share one of my easy-to-make, family favorites.
Double Crusted Chicken Pot Pie
2 (9 inch) refrigerator pie crust
1 to 2 packages of pre-cooked chicken (Or you can prepare fresh or cut from a rotisserie Chicken)
1 (16 oz.) can mixed vegetables drained
1 can of cream of chicken soup
½ tsp. of Old Bay seasoning
1/4 tsp. of pepper
Fit one pie crust into the bottom of pie pan (do not bake)
Combine remaining ingredients in a bowl and spoon into pie crust
Place remaining crust on top. Fold edges together. (You can cut off extra crust and fork the edges if you like but the crust is my favorite part, so I fold together)
Cut four slits in the top
Bake at 375 degrees for 45 to 50 minutes! (Let stand for ten minutes before serving)
There you have it. Easy-Peasy! Stay warm and stay writing!
Remember to Dream Big!