I'm not really sure how it could be any easier than the following.
It's nothing to really look at, but it was very tasty and warm and simple.
Yall know I'm not always for shortcuts in cooking (hello, pie crust), but when it comes to dinners after a busy day at work, sometimes you need something easy.
Chicken Potpie, adapted from Rachael Ray mag, here:
* 2 cups cubed rotisserie chicken breast, skin discarded (I used BBQ flavor from the grocery and it was great!)
* One 1-pound bag frozen mixed vegetables (I used carrots, green beans, peas mix)
* Two 10.75-ounce cans cream of chicken soup, healthy/almost-fat-free version
* 3/4 cup skim milk
* 1/2 teaspoon dried thyme
* Salt and pepper
* Refrigerated pie crust
* 1 egg, beaten
1. Preheat the oven to 400°. In a large bowl, stir together chicken, frozen vegetables, soup, milk, thyme and ½ teaspoon pepper; transfer to a 7x11 inch casserole dish.
2. Roll out the pie crust into an 8x12 inch rectangle. Drape the dough over the rolling pin to transfer to the casserole; crimp the edges. Cut 3 slits in the dough for vents and brush all over with the egg.
3. Bake the casserole until golden and bubbling, 40 to 45 minutes. Let sit for 10 minutes before serving.
Tres simple! I loved the thyme flavor in it. Plus, it is tres seasonable.
[Farmers Market this past Saturday, where I wanted to bring every single pumpkin home with me. magnifique!]