easy as 3.14.

I’ve been dying to learn how to make a homemade chicken pot pie since I started this culinary adventure but every recipe I found looked so complicated and took FOREVER. (A: I’m not patient and B: It looked like too much work.) I FINALLY found a short cut version in the April issue of Real Simple but the weather was too warm to enjoy this classic. Today the high was 67 degrees (A COLD FRONT!) and I jumped at the chance to make this fabulous goodness!

The best part: it really was as easy as pie to make! (No intimidation here… unlike reciting the numbers of Pi.) I did veer a bit from the printed recipe to give it some Hollyized flair but it was nothing big. Enjoy this for the last bit of spring before this dish hibernates until fall/winter!

Need:
1 rotisserie chicken shredded
2 14.5 ounce cans of corn chowder (Organic Wolfgang Puck)
.5 bag frozen peas
.25 bag frozen sweet corn
1 thawed sheet puff pastry (found in the frozen section near the frozen fruit and pie crusts or request from a bakery)
2 large carrots
.25 yellow onion
1 pinch salt
Freshly ground pepper
Oven heated to 400 degrees

Hollyized Steps:

First, shred all the meat from your rotisserie chicken and put the meat into a large mixing bowl.

Then chop your fresh veggies into thick chunks to help give your pie a comforting homemade feel.

Combine the soup, chicken, all veggies (fresh and frozen), salt and lots of freshly ground pepper into a large mixing bowl.

Spray an 8-inch square dish with EVOO to prevent sticking and then transfer the pot pie filling from the mixing bowl.

Carefully take the puff pastry and place on top of the pan, covering the pie filling. Let the crust hang over the ends a little bit and cut away the rest. Then cut little snips into the crust to vent. (You can see my domestic puff pastry and venting skills need some work… but I did it all in pearls!)

Finally, bake it in the oven for about 40 minutes. Keep checking on it if your pie is not ready by then- you want the crust to be a golden brown and you’ll be able to hear the insides boiling.

Serve with a glass of white wine and enjoy a delish dinner that tastes like you slaved over a hot stove all day! See, anyone can do this… it’s easier than (reciting) Pi! 🙂

Print Recipe

easy as 3.14

Course: Main Course

Ingredients

• 1 rotisserie chicken shredded
• 2 14.5 oz cans corn chowder (Organic Wolfgang Puck)
• .5 bag frozen peas
• .25 bag frozen sweet corn
• 1 thawed sheet puff pastry (found in the frozen section near the frozen fruit and pie crusts or request from a bakery)
• 2 large carrots
• .25 yellow onion
• 1 pinch salt
• Freshly ground pepper

Hollyized Steps:

• Oven heated to 400 degrees
• First, shred all the meat from your rotisserie chicken and put the meat into a large mixing bowl.
• Then chop your fresh veggies into thick chunks to help give your pie a comforting homemade feel.
• Combine the soup, chicken, all veggies (fresh and frozen), salt and lots of freshly ground pepper into a large mixing bowl.
• Spray an 8-inch square dish with EVOO to prevent sticking and then transfer the pot pie filling from the mixing bowl.
• Carefully take the puff pastry and place on top of the pan, covering the pie filling. Let the crust hang over the ends a little bit and cut away the rest. Then cut little snips into the crust to vent. (You can see my domestic puff pastry and venting skills need some work… but I did it all in pearls!)
• Finally, bake it in the oven for about 40 minutes. Keep checking on it if your pie is not ready by then- you want the crust to be a golden brown and you’ll be able to hear the insides boiling.
• Serve with a glass of white wine and enjoy a delish dinner that tastes like you slaved over a hot stove all day! See, anyone can do this… it’s easier than (reciting) Pi!