I love pastry of all kinds – and this is an easy way to make a pot pie. I do not like the creamy white sauce that goes with most pot pies – so this one uses a rich darker sauce. You will love it and your kids will too! I don’t know why, but dark sauces always look more appetizing to me!
Chicken pot pie Little Farm Way
- 1⁄2 of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust
- 1 10.75-ounce can condensed cream of tomato soup
- 2 cups low-fat milk
- 1⁄3 cup water
- One chopped onion
- 1 Tbsp of olive oil
- 1 teaspoon dried sage, crushed
- 1⁄4 teaspoon ground black pepper
- 3 cups chopped cooked chicken
- 1 16-ounce package frozen mixed vegetables ( we use the Ratatouille that we make each summer and freeze which gives a lovely rich darker sauce)
- 1 cup instant rice
1. Preheat oven to 450 degrees F. Let piecrust stand at room temperature for 15 minutes as directed on package. Unroll piecrust onto a large baking sheet. Using a pizza cutter or sharp knife, cut piecrust into strips 1⁄2- to 1-inch wide. Separate strips slightly. Bake for 8 to 10 minutes or until golden.
2. Meanwhile, for filling, in a 4-quart Dutch oven heat the olive oil, fry the onions until translucent and then combine soup, milk, water, sage, and pepper.
3. Cook and stir over medium-high heat. Stir in chicken, vegetables, and rice. Bring to boiling, stirring frequently; reduce heat.
4. Simmer, covered, about 10 minutes or until vegetables and rice are tender, stirring occasionally.
5. Transfer filling to a serving dish. Top with pastry strips.
And to end on a glorious note of last summer – here is a picture of a proliferation of a flowering plant called Yesterday, Today and Tomorrow – light lavender, dark lavender and almost white with a tinge of lavender – isn’t it glorious? And that is what life is all about – yesterday, today and tomorrow – and I am so grateful for it all – are you?