Makes one 9×13 pie
Feeds 6-8
Ingredients
2 boxes readymade pie crust (4 crusts total)
4 boneless skinless chicken breasts
1 bag of frozen peas and carrots
1 block cream cheese
1 tbsp chicken bouillon
2 cans evaporated milk
1/4 cup flour
Pinch of sage (optional)
Minced garlic = measure with your heart
Dried, minced onions – measure with your heart
(You can also use fresh chopped onion here. I used dried minced because I have an anti-onion faction living in my house and they dried minced are too small for them to detect.)
Salt and pepper to taste
Directions
Pre heat oven to 375
Roll out 2 of your pie crusts and press together to form one large crust.
Press into the bottom or your casserole dish and pre-bake at 375 for 5-8
Minutes or until slightly baked. While your bottom crust is baking, prep your top crusts like you did the bottom, pressing them together into one large crust. Set aside.
Cut chicken into one inch pieces and set aside. Heat a bit of oil in a large skillet (I use canola or avocado). When heated, add your garlic and onion and sauté on medium low (careful – garlic burns easily) until fragrant. Bump up your heat to medium high and add your diced chicken. Cook through, seasoning with salt and pepper. While your chicken is cooking, put evaporated milk, flour, chicken bouillon, and cream cheese into a blender and mix until smooth. Once your chicken is cooked through, add your peas and carrots (drain excess liquid from bag first) to your chicken. Once chicken and veggies are heated through, add your milk mixture Cook on medium heat until sauce begins to thicken. If sauce is too thick, just add a little water—you’re fine. I usually add a little garlic and onion powder here in defiance of the anti-onion faction I have to live with. Adjust your seasonings to your taste. When you’re happy, pour your chicken mixture into your prebaked pie crust and top with your prepped top crust. Seal edges (just fold and press. Doesn’t have to be pretty. No one cares.) Bake at 375 for 30 minutes or until crust is golden brown. When baked, let sit for a few minutes before you dig in to avoid volcanic eruptions.
Nostalgia dictates I serve this with cottage cheese and a green salad but you do you.
Maegan Beaumont is the award-winning author of the Sabrina Vaughn thriller series. Her debut novel, CARVED IN DARKNESS was awarded the 2014 gold medal from Independent Publishers for outstanding thriller as well as being named a Foreword Book of the Year finalist and Debut Novel of the Year by Suspense Magazine. When she isn’t locked in her office, torturing her protagonists, she’s busy chasing chickens (and kids), hanging laundry and burning dinner. Either way, she is almost always in the company of her seven and a half dogs—her truest and most faithful companions—and her almost as faithful husband, Joe. She also writes hot contemporary romance as USA TODAY best-selling author, Megyn Ward.
