Don’t have the time to brown your beef or sauté your vegetables? Do you need to get dinner on the table NOW but the thought of another take-out meal sends your stomach running for cover? Don’t fear. Try this recipe. It’s easy, it’s fast, and it’s delicious. Your stomachs will be filled and your pocketbooks will be too with all the money you’ll save.
For this recipe you’ll need:
2 pie crusts (found in the refrigerated section, not the frozen section, the crusts unfold rather than being in a pie tin-usually comes two to a package)
1 can canned chicken (I normally don’t like it but it works well with this recipe)
1 can (large size or two smaller-sized cans) mixed vegetables with potatoes
1 Tablespoon kosher salt (or 1 1/2 tsp. iodized salt)
1 tsp. black pepper
1 tsp. allspice
1 tsp. garlic powder
1 can Cream of Mushroom Soup (I recommend the major brand-I’ve found that generics are often bland with this soup)
Egg Wash: 1 egg beat with 1-2 tsp. water.
To Make:
Preheat oven to 350 degrees
Spray a round pie dish with cooking spray.
Press the bottom piecrust evenly into the bottom of the pan and up the sides as much as possible.
In a large bowl, mix together the chicken, mixed vegetables, salt, pepper, allspice, garlic powder, and Cream of Mushroom Soup. Stir lightly but thoroughly so you don’t smush the vegetables. You may need to chop the chicken if the pieces are too big.
Fill the piecrust. Add top crust, making sure to press it securely around the dish so the filling doesn’t bubble out. Brush with egg wash.
Bake at 350 degrees approximately 45 minutes until filling is hot and crust is golden.
This recipe makes at least 4 servings and should be allowed to cool slightly before serving.