Years ago when we were using the word “millennium” a lot, I went to this gathering at a friend’s house and she was all, “Hey, you want some chicken pot pie?” I thought that was a weird thing to offer, because in my upbringing, that means you’re gonna open a pre-made frozen miniature pie and pop it in the oven for 30 minutes. I was hungry, so 30 minutes seemed a while to wait for food at a gathering that had been planned for days. But I did not wish to offend and I said, “Um, sure!”
I sat at the the kitchen with a few other guests and in about 2 minutes, my friend put a plate in front of me, supporting a slice of the best chicken pot pie I had ever eaten. This friend had just learned how to boil water a month earlier, so I had to wonder how such a masterpiece was possible on her watch. The question wasn’t of greater priority than cleaning my plate though. All done, I asked her the secret. Her answer was simple, “Shh, don’t tell, but…”
Start with the following “from scratch” items:
- a can of chunk chicken
- a can of mixed vegetables (15 0z)
- a can of cream of chicken (or mushroom or celery) soup (15 oz)
- a 2-pack of frozen pie shells
- whatever spices you want (Greek seasoning/fajita seasoning/salt & pepper)
Put a pie shell in the oven on 400F & put the other one back in the freezer. Yes, just do it. Let the shell brown while you do this next thing.
Get a big ol bowl and chop those chiggen chunks in it first. Mmm therapeutic.
Then throw the mixed veggies and the cream o’ something in there with it. Stir in some seasoning while you’re at it. You can choose different spices here. I sometimes put Greek seasoning in, other times fajita seasoning and this time, I didn’t have those, so I just put black pepper and garlic salt.
Okay, now your bottom is brown. Your pie shell, that is. Take it out of the oven and put the mixed up stuff in it. 
Don’t put it back in the oven yet – go get that other pie shell out of the freezer. You’re going to put it on top. I’ve done this a couple of ways. You can either 1) break up the frozen shell and place it around the top of the pie, or 2) just put the frozen shell on top and bend the aluminum pan until it pops out.
This second way looks weird at first, but after a few minutes in the oven, it melts gives in and flattens over the top of the pie.
You’ll bake it about 15-20 minutes more or just until it’s brown on top. If the middle isn’t browned enough, get a sheet of foil and tear a hole in the middle so you can cover the edge crust but not the middle.
Let it sit for a while after you get it out of the oven so you don’t burn your purty mouth. Now you’ve got yourself some good-lookin’ pie to bring to a potluck and get all the brags. Or just stay home and don’t share.
Here’s how the crust looks if you break the pie shell into pieces instead.
This recipe is dedicated to my dear friend Beth Turner, who taught it to me.
shellicooks 