I’ve been making this dish for years, and in about four different variations, including a dairy free version. For a while now I’ve shied away from the “original” version because it uses condensed soup and I was concerned about sodium content.
But recently I need a super quick meal and went back to the OG recipe. This time however, I made a slight variation (yet another!) which I think totally hit it out of the park: heavy cream.
Added bonus: this recipe is easy to double. In fact the OG recipe actually was a double, with the option of freezing the second portion of filling. I’ve since realized that it’s really best to only make enough for one pie. It’s quick and easy enough to put together that thawing the frozen filling takes longer than the prep time! (And stuff like this just gets weird in the freezer.)
I’m not usually a proponent of making “homemade food” from premade ingredients (sorry, Rachel Ray!), but this dish is great for those nights when you just don’t feel like dirtying up the kitchen, or when you need a quick and easy dish for a potluck or large group of folks.
INGREDIENTS
- 1 small can original Veg-All mixed veggies, drained
- 1/2 can cream of chicken soup (about 3/4 of cup)*
- 1/2 can cream of mushroom soup (about 3/4 of cup)*
- 1 12.5oz can chunk chicken, drained
- 1/4 cup heavy cream
- splash of milk
- 1/2 cup milk
- 1 shallot, minced (sub: one small onion)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp original Mrs.Dash (optional)
- 1 deep dish pie crust (come in packages of 2)
- 1 regular pie crust (come in packages of 2)
*remaining soup can be combined in a ziploc bag and placed in freezer
PREPARATION
Preheat oven to 350°. Remove pie shells from freezer and allow to thaw while you prepare the filling.
In a large bowl, mix together all ingredients. With a fork, poke a series of holes in the bottom of the deep dish crust, then pour in filling. With a paring knife, gently cut off the “crinkled” part of the the dough on the regular dish crust. (It’s very easy if you turn the knife on it’s side and follow the rim of the pan as a guide.) If you’d like, cut 4-5 petal shaped section in the center of the crust for vents, or you can just make slits once the crust is in place. Gently flip the regular crust on top of the deep dish and tap until it releases from the pan.
Bake for 45-60 minutes or until filling is bubbling and top is browned. My top never browns, so bake for the allotted time, then set under broiler for a minute or 2 (keep watch!) until brown.
Remove pie from oven and allow to cool for 10 minutes before serving.
Makes 4 nice sized servings.
To double recipe, use all of both cans of soup and double remaining ingredients.