Two Frugal Chicks

The summer weather this year has been sweltering in the mid-west and on the east coast.  We don’t know how lucky we are here in the northwest to not have the breath sucked out of you when you step outside into the humidity like you eastern folks are enduring.  Here in the Pacific NW though, we are encountering our own summer weather issues.  We can’t seem to get summer started.  We’ve had a few decent days (as in two) and up until last Sunday, I heard we have only had 78 minutes of weather above 80 degrees.  Sunday was 83 (and glorious), but yesterday, well yesterday had a mind of its own.  It only got to 62 degrees, and rained… and lightning…. and thundered.  That’s a 21 degree difference from Sunday to Monday. Don’t get me wrong; I wouldn’t trade our weather for the inferno everywhere else.  But…I live for the summer, I long for the summer.  Summers here are short enough as they are.

So that brings me to chicken pot pie.  With it being chilly and rainy, I just wanted something warm and comforting for dinner. (After all, I wore my summer sandals to work – wishful thinking, I know – and got my feet wet and chilled going to the store afterwards).  This chicken pot pie recipe is my lazy version. I’ll post the recipe for the longer, original version sometime in the fall.  I didn’t really measure anything, so I’ll do my best to make an actual recipe up for ya….

3 boneless skinless chicken breasts
1 small bag of frozen peas and carrots
1/2 chopped onion
2 cloves of garlic, minced
2 cans of cream of potato soup
1 packet of turkey gravy mix
1/2 tsp. ground thyme
1 C. milk
salt and pepper
2 ready made pie crusts

Heat the oven to 425 degrees.  Place one of the pie crusts into a 9″ deep dish pie plate. Put the chicken breasts in a pot of water and simmer for about 10-15 minutes.  Add the bag of frozen peas and carrots to the chicken and continue to cook for another 10-15 minutes or until the chicken is thoroughly cooked.  While the chicken is cooking, in a skillet on medium heat, add 1 tablespoon of oil and 1 tablespoon of butter.  Add the onions and cook till almost translucent.  Add the garlic and cook for a few minutes longer.  When the chicken is done, pour the contents of the pan into a strainer.  Remove the chicken and dice into bite size pieces.  In a large bowl, combine the 2 cans of cream of potato soup, the gravy mix, milk, thyme, salt and pepper.  Stir in the onions, garlic, chicken and peas and carrots.  Pour the pot pie filling into the prepared pie pan and spread around till its even.  Place the remaining pie crust on top, folding under the sides and crimping the edges.  Cut a few slits in the top crust with a knife for steam vents.  Put the pot pie on a foil lined cookie sheet and bake for 35 minutes..