Homestyle Chicken Pot Pie

Source: Magazine clipping
Serves: 4
Prep: 15 min
Cuisine: American

Includes a “grandma’s secrets” sidebar: Grandma knew the value of a well-stocked freezer. She kept it filled with basic ingredients like beef, chicken and a variety of packaged vegetables ready to use in recipes just like this one.

Ingredients

1 pound boneless chicken breasts
2 tablespoons butter, divided
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 package (16 ounces) frozen vegetables, thawed and drained
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 refrigerated pie crust (1/2 of 15-ounce package), at room temperature

Steps

Remove skin from chicken and discard. Cut chicken into 1-inch pieces. Preheat oven to 425°F. Melt 1 tablespoon butter in broilerproof skillet over medium-high heat. Add chicken; sprinkle with salt and thyme. Cook and stir 1 minute.
Reduce heat to medium-low. Stir in vegetables, undiluted soup and wine; simmer about 5 minutes.
While soup mixture is simmering, unwrap 1 pie crust. Using small cookie cutter, make several decorative cut-outs from pastry to allow steam to escape.
Remove chicken mixture from heat; top with pie crust. Melt remaining 1 tablespoon butter. Brush pie crust with 2 teaspoons melted butter. Arrange cut-outs over crust, if desired. Brush cut-outs with remaining 1 teaspoon melted butter.
Bake pie 12 minutes. Turn oven to broil; broil 4 to 5 inches from heat source 2 minutes or until crust is golden brown and chicken mixture is bubbly. Serve immediately.

Notes

Recipe as transcribed calls for wine in step 2 (“vegetables, undiluted soup and wine”) though wine is not listed among the printed ingredients — likely omitted from the ingredient list on the card; possibly a small amount of dry wine or broth.