Comfort food at its best!
can of chicken broth
can of cream of chicken soup (or celery soup)
bag of frozen stew vegetables
pre-made pie crust (one day I’ll give the recipe for my homemade crust, but I was too lazy to do it this time)
Pour the frozen vegetables over the top of the chicken that you’ve placed in the bottom of the casserole dish. No need to thaw the veggies. You can also use canned mixed veggies, but I prefer the frozen kind. I’m a sucker for those little pearl onions.
Mix the broth and cream of chicken soup. Add pepper. I like a generous sprinkle of pepper. Pour this mixture over the top of the veggies and chicken.
Unfold the crust and spread it out over the casserole dish. I know, a round crust doesn’t fit a rectangle dish, but it’s ok. I just trimmed up the edges and placed them in the corners, so as not to leave them naked. I always have an urge to express my creativity with pie crust. You have to vent it, right? Get out your knife and draw a design in the dough (I chose leafless trees) or you can be boring and just cut in a few slits.
Bake it uncovered at 350 degrees for about an hour. Enjoy!