So this recipe is one I love for many reasons. First of all it’s yummy! I love comfort food and this definately counts. Second of all it’s so easy my kids can make it and so sometimes I let them. If I’m not in a hurry why not teach my kids how to make something to feed themselves in hopes that when they are adults they won’t exist on fast food and microwave meals. They probably still will, but I can at least say I tried. I also love a pie, there are so many things you can do with a pie crust to make it fun! At the holidays I used cookie cutters to make fun designs, and used the left over dough to make pie crust cookies, another kid friendly cooking experience.
Week Night Pot Pie
1 can of mixed veggies
1 can shredded chicken
1 can cream of mushroom soup
1 refrigerated pie crust
1/2 tbs rosemary
1 tbs thyme
Set out pie crust about five-ten minutes before you’re goingto unroll it
Pre-heat oven to 400 degrees
Spray a pie pan with non-stick spray
Whisk the egg, 2 tablespoons of water. and thyme together
Roll out one pie crust into pan
Brush the egg mixture onto the crust and stick it in the fridge
Mix together the canned ingredients and rosemary
Pour into the crust
Unroll the other crust on top and crimp edges together. I just use my fingers, but if you want to be fancy you do your thang!
Brush the egg mixure on the top crust
THEN cut your slits, or use your cookie cutters, or whatever you’re doing to let the pie vent. If you cut your crust first the egg mixture will leak into your pie…then you will have pot pie AND scrambled eggs…but I mean if you’re into that kind of thing, that’s cool.
Put in the oven for 35 minutes
Let it rest for at least ten minutes
How I serve this
I always serve my pot pie with cottage cheese because my dad showed me before I can even remember to put the cottage cheese on top of the pie. To this day I will not eat a pot pie without cottage cheese on it. Yes, my family does think I’m gross.
I also serve it with either an easy noodle or rice side from Knorr. They are one dollar a bag, take less time to cook than it takes to bake the pie, and are super yummy.
So another great thing about this pie is you can make it when you have time, wrap it up, and stick it in the oven when you’re ready to cook it.
I used to throw it together in the morning before work as I was getting ready and put it in the fridge, or you can make it a few days ahead and stick it in the freezer.
So after a week of making Easy Fudgy Brownies every other day I wanted something a little different, but still super easy. So as I was nursing the baby and watching Pioneer Woman I saw her make some Blondies. I’m embarassed to say it took me until now to realize how similiar brownies and blondies are….please don’t judge me.
spray a 9x 13 inch pan with non stick spray, then line with parchment paper or aluminum foil
Whisk the flour, baking powder, and salt in a bowl and set aside
In another bowl (or stand mixer) mix the brown sugar and melted butter
Add the eggs and vanilla to the brown sugar mixture
Add the flour mixture to the wet ingredients, in order not to over mix I xombined these ingredients using my spatula
Fold in your walnuts and chocolate chips
Pour into baking pan and bake for 45 minutes to an hour