A Tale Of Two Vittles, Part 2: The Pie

Everybody knows that Mrs. HM is not a gourmet 5-star Michelin chef. However, she can open a can, and snip the top off a bag of frozen food with the best of them.

Last week, I had a hankerin' for Chicken Pot Pie. Oh, I've never made it. Don't even order it in a restaurant like Cracker Barrel on the rare once-every-ten-years that Farmer H takes me there (usually with a gift card). It's not even like we had a cold snap. But for some reason, I was fixated on Chicken Pot Pie.

My head danced with not-sugar-plums, imagining what goes into a Chicken Pot Pie. I've eaten the individual frozen pies back in my single days. I know that I wanted a nice crust, and the insides had to include diced carrots, potatoes, and peas. Along with some gloopy kind of filling so it wasn't dry. Oh, yeah...and chicken! I formulated what I thought would be a good recipe:

canned white meat chicken
frozen peas/carrots
frozen diced hash brown potatoes
cream of chicken soup
ground black pepper
diced onion
chopped garlic
crust
sour cream (thanks to the innernets, when I looked up recipes)

Yes, I'd hit all the major ingredients listed in quick Chicken Pot Pie recipes, and along with their not-mentioned garlic and onion and black pepper. I must say, the sour cream was a good addition to my gloopy part.

Of course Mrs. HM was not going to make her own crust. So a storebought one from the cooler section worked out just fine.

Mmm...I wish you had Taste-a-Blogsion! It was DELICIOUS! Farmer H was coming back to the kitchen for more before I even had mine in the bowl.

Let the record show that I made a big pie. It's bottomless. I used a 9 x 13 glass pan, coated with butter. Mixed all those ingredients together in a bowl, giving it a good stir. Then poured the filling into the glass pan, and topped with my storebought crust (it took two of the 9-inch crusts, but they came two-in-a-pack anyway). I poked a few holes in the crust, but not quite big enough, because in the last two minutes, my filling was bubbling up at the edges of the crust. I got it out of the oven before any leaked, though! I baked it at 425 (as the pie crust said) for 30-40 minutes. I started checking it at 30 minutes, and took it out at about 35, due to the bubbling, and crust looking ready.

Yes, I mangled mine taking it from pan to bowl. But did I mention that it was DELICIOUS?