CHICKEN POT PIE FOR A WINTRY DAY

This is a real quick, easy-peasy recipe for you busy women. Your own chicken pot pie will be real comfort food, especially on these chilly winter days.

I made this recipe up out of desperation awhile back, loved it and try to make it often.  You do NOT have to purchase the items from Trader Joe's, the broasted chicken from Costco, or have a pre-made pie crust in the freezer as I did; but feel free to duplicate from elsewhere, remembering the point here is to make something that tastes like you've slaved for hours in short order!

1 large ONION (bigger the better)

1 BROASTED CHICKEN from Costco

2-16 oz. bags frozen Trader Joe's VEGETABLE MELANGE

2-16.9 oz. jars Trader Joe's ALFREDO SAUCE

1 or 2 4-oz. cans SLICED MUSHROOMS

1 pre-made, frozen PIE CRUST, thawed

Remove pie crust from freezer and place in the refrigerator to thaw THE DAY BEFORE.

Pre-heat oven to 375 degrees.

Remove all meat from your broasted chicken, cut up into chunks the size you like, and have ready in a bowl.

Chop large onion, fry in a big fry pan or dutch oven in 2-4 Tbsp. real butter ("One can never have enough butter"~Julia Child) over medium heat until translucent.

Cut open two bags TJ's Vegetable Melange (which contains more butter!), pour into pan mixing with onions, stirring until just thawed (not over-cooked) and vegetables are a bright color.

Pour in the two bottles TJ's Alfredo Sauce (getting every last bit out with a spoon), stir until all is coated and warmed nicely.

Add one or two 4-oz. cans sliced mushrooms, incorporate.  You can add fresh, sliced and fried gently in butter mushrooms if you like, but this takes away from the easy and fast aspect.

Stir in chicken chunks and bring it all to a warm stage, but not so it bubbles.  I guess I have a horror of overcooking things!

Have a clean casserole dish ready that will hold the pie filling comfortably, to within 1"-2" from the top.  Pour it in, level off.

Roll out pie dough on floured surface so that it is 1"-2" wider than the casserole, lay over top, crimp edges, cut several steam holes in middle (see photo), and place in a pre-heated 375-degree oven for 20-30 minutes until the crust is golden brown (keep a watch).  Since ovens vary so greatly, I do underline that you check toward the end of the baking time.  I also think it wise to place casserole on a middle rack and place on a lower rack a cookie sheet just in case your pot pie oozes a bit.

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To serve:  Because there is no bottom crust, I often serve my pot pies in a bowl.  Dip into the steaming yumminess, close your eyes,  and enjoy!

This recipe is definitely a keeper.

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