Random Recipes: Cheater Pot Pie

Cheater Pot Pie

• Olive Oil
• 1 package of chicken breasts
• ½ Onion diced
• 1 to 2 leeks halved and chopped
• 4 celery stalks diced
• 1 bag Country style Potatoes
• 3 to 4 carrots cleaned and chopped
• Mushrooms (I use the pre-sliced baby bellas)
• 2 garlic cloves diced
• 12 to 18 ounces of Potato Leek soup (I use the Imagine low sodium – comes in a box)
• 1 bag pre-shredded Tillamook Cheddar Cheese (I like sharp)
• 2 sheets (one package) Pepperidge Farms Pastry Sheets
• 1 tablespoon melted butter
• Spices to taste: salt, pepper, thyme, marjoram, whatever sounds

In one pan, cook up the chicken breasts in a light drizzle of olive oil. Salt and pepper to taste (add thyme for additional flavor if you so desire). When the chicken is fully cooked, remove from heat and shred or chop it up into small pieces.

In another pan, sauté the potatoes and carrots in olive oil until they are almost fully cooked, then add the onions, leeks, celery, garlic, mushrooms. Again, salt, pepper, or add herbs to taste (I added thyme, marjoram and a light dusting of a mixed Italian herb). When finished, toss in the fully cooked chicken and mix together.

Roll out the Pepperidge Farm sheets. Layer the first sheet in the pie tin so that the extra dough hangs off the sides, then lay day a layer of shredded cheese (I like cheese so I added almost half the bag). Pour in the veggies and chicken mix, and then add ¼ of the remaining package to the top. Pour the potato leek soup over this and then tap/shake the pie tin gentle to help it settle throughout.

Now sprinkle the remaining cheese over the top because you can never have too much.

Wet the rim of the pie tin crust and then cover with the remaining sheet of dough. Cut the excess off so that only about an inch (or inch and a half) remains hanging over the edge of the tin. Rolls and pinch this up to create the pretty crust edge.  Create a vent in the top of the pie (I use a knife to cut in a decorative S). Brush the melted butter on to the pie top.

Bake at 400 degrees for 45 to 55 minutes (you will probably need to cover the pie with tin foil for the last 15 minutes to prevent burning).

Allow to cool for 10 minutes at least before serving.