Originally posted to Cooking Made Simple (Subscribe! Post!)
Ingredients
* 2 parts savoury pie crust (for top and bottom of pie)
* 2 chicken breasts, steamed or cooked and cubed
* 3 small nugget potatoes, steamed and cut into chunks
* 2 carrots, diced largely
* 1 leek, sliced (root only)
* 5-10 mushrooms, sliced
* 1 can mushroom soup (not condensed) – you will use about half the can
* dash red pepper flakes
* salt & pepper to taste
* 1 tsp basil
* any other spices you like particularly well
* any leftover vegetables (onion, peas, corn, etc)
Cooking Instructions
1. Preheat oven to 400F.
2. In a large pot over medium heat, spray some PAM into the pot until hot. Add in carrots and any vegetables that are uncooked (leek, mushrooms, carrots). Add in 1 tbsp of the mushroom soup to help cook the vegetables. Cook until vegetables are almost soft.
3. Add in cooked potatoes, chicken and about half the can of mushroom soup. Stir until covered. Add more soup if the coverage is not generous. It should resemble a thick stew. Add the spices and cook 2-3 minutes.
4. Pull out your pie crust. Pour in your stew until you reach the brim of the pie plate. Top with other pie crust, squishing the edges together. Using a fork, put some small holes in the top of the pie to let out the steam.
5. Bake on the lowest oven rack for 20 mins at 400F, then lower the heat to 325F and bake another 35-40 minutes until the pastry is cooked through and golden on the top.
