April 13, 2012

Deep Dish Comfort

I’ve been making this chicken pot pie for many moons when a conversation with the man went like this:

Man: Why don’t you put mashed potatoes in it?

Me: I could do that.

Sha-zam! We just made a tasty dinner even better. Not just in flavor, but it also became simpler to fix, great for busy weeknights, nights when you need a warm dinner to fight off the chill, or just because comfort food is always welcome.

Most ingredients are usually on hand, and because I want to keep this dish simple, I do use all prepared items. Those that feel ambitious and really want to turn up the charm can make this much more homemade.

Chicken Pot Pie
1 lb boneless chicken breast, cubed
1/4 C light Italian dressing
4 oz cream cheese, cubed
14 oz vegetables, canned or frozen
12 oz prepared mashed potatoes
1 refrigerated pie crust

Heat oven to 375º F. Line the bottom of a 9-inch pie plate with one pie shell, keeping the other shell cold in the fridge. Prebake the empty shell in the oven for 5 minutes to keep the crust from getting soggy during baking.

Meanwhile, in a large pan or skillet, place the dressing and chicken over medium heat and cook for 2 minutes. Add cream cheese, stirring until it is melted. Add mashed potatoes, then fold in vegetables.
Place filling in prepared pie dish. Grab the other pie shell and unroll, gently laying it on top of the filling. Flute, crimp, or push down with fork tines to connect top shell to bottom. Cut a few slits in the center of the dough to allow steam to escape. If your filling is especially full or liquid, place a baking sheet under the pie for easy clean-up just in case bubbling over occurs.

Bake for 30 minutes or until crust is golden brown. Allow the pot pie to set for 5 to 10 minutes before serving. I can't usually wait that long and that's okay too! If there are any leftovers, cover them up and refrigerate, it tastes just as good the next day.

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