Today is the Great American Pot Pie Day. Ask my husband and he will tell you emphatically that a true Pot Pie is made with both a bottom and top crust. It’s the way he grew up. We didn’t eat much in the way of pot pies except an occasional Swanson’s TV Dinner Pot Pie. Back then, I wasn’t a fan of cooked carrots or the texture of frost-bitten peas, so I ate the top crust, then picked out all the vegetables before eating what was left.
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Easy Chicken, Vegetable and Mushroom Pub Pies
Although the calendar indicates that Fall is nearly upon us, it hardly feels that way. The nights have been pleasant, leaving me to ache for Autumn suppers with crisp fall weather. Hardy stews, pot pies, the stuff that warms the body and the soul. Finally, in frustration and longing, I decided to adapt my Steak and Ale Pub Pies this time made with canned chicken. While I believe the recipe would be wonderful – if not better – with “real” cubed chicken, for time and convenience sake, I used canned chicken. The end result was a delicious pub pie that could easily be whipped up on a busy week night. This recipe will easily feed six hungry adults. Served with a simple salad and a crisp hard apple cider, it made for a wonderful supper perfect for fall.
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