something I like to make for guests or take to new moms ...is my chicken pot pie casserole. really easy to make and people seem to love it-- including kids.
i use shortcuts to save on time.
1 rotissirie chicken (walmart, kroger, sams, tomthumb -- they all have these cooked throughout the day - none are there if you go shopping late at night though)
2 boxes of the rollout pie crust (found with refrigerated biscuit dough)= 4 total pie crust (2 in each box)
1 cream of mushroom can
1 cream of celery can
milk (measured in empty soup can)
2 cans mixed veggies
celery salt (or regular salt)
pepper
preheat oven to 400 degrees. grease 9x13 casserole pan. roll out 2 pie crusts on bottom of pan so the entire bottom is covered. de-bone chicken -- and hand shred the meat into bite-size pieces. Mix meat with veggies (drained) in a bowl; pour into casserole dish on top of crusts; spread out evenly. in a separate bowl, mix 2 cream soups with the can of milk. add 1 tsp of celery salt and 1 tsp of pepper (or add to taste) to the soup mix. Pour soup mix over chicken/veggies evenly. roll out remaining 2 pie crusts on top and seal edges to form a crust. I beat one egg in small bowl...and brush this egg wash on top of pie crust to give it a glossy finish when it's done baking....cut small slits (about 9) all over the crust to allow it to breathe as it bakes.
Bake in 400 degree oven for like 45 min- 1 hr. check on it as it gets close to being done to make sure the edges don't brown too soon. if the crust is getting too dark but the center isn't brown yet, cover that crust part with foil and continue baking.
I serve this with a caesar salad, and rolls or bread.
It can feed 12 servings ... but men usually want larger servings anyway.
