Monday, February 15, 2010

Canned Food Month (February)

Mostly-Canned Chicken Pot Pie

Serves 8


1 10-ounce can chicken in water, drained

1 15-ounce can potatoes, drained

1 15-ounce can carrots, drained

1 15-ounce can peas, drained

1 8-ounce can mushrooms, drained

1 1/2 cup heavy cream

1 tablespoon cornstarch

1/2 teaspoon fresh sage, chopped

1/2 teaspoon fresh rosemary

Salt and pepper, to taste

2 pie crusts (homemade or store-bought), slightly chilled


1. Preheat oven to 375 degrees. In a large bowl, mix chicken, potatoes, carrots, peas, mushrooms, cream, cornstarch, sage and rosemary. Taste and add salt and pepper, if needed.

2. Place one pie crust in a deep dish pie plate. Pour mixture into crust. Place second crust on top, crimping edges together decoratively. Cut 4 one-inch slits near the center.

3. Bake until crust is golden brown, about 45-50 minutes. Cut into 8 wedges and serve.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.