Scotty's Place

Let it sit for about ten minutes, and then dish it out and eat it up. Don't forget the sliced tomatoes and sliced raw onion to go with it. That makes it even better if that's possible. Pour yourself an ice-cold glass of milk too. You can have iced tea if you like, but milk goes great with this meal, and I hear it does a body good.

I made myself sick last night eating this because I had a second helping when I knew I shouldn't have.

Here's the recipe all properly written out for you.

(Note: There is no pot in this pie)

Refrigerated Pie Crust Dough (See below)
1 tbsp olive oil
1 stick of celery, chopped
½ cup chopped onion
Salt, pepper, onion powder, thyme, sage
1 can (12.5-oz) chunk white chicken
1 can Cream of Chicken soup, undiluted
16-oz pkg frozen vegetables
½ cup milk
1/3 stick butter, sliced

Note: I like Pillsbury’s All-Ready Pie Crust that you can find by the cans of biscuits and cookie dough at the grocery store. The dough comes rolled and all you have to do is unroll it and place it over the pie.

In a large skillet, sauté celery and onion in olive oil until soft. Add frozen vegetables, soup, chicken, and seasonings of your choice. Add about ½ cup milk and combine. Heat through. Add slices of butter and stir until melted and well combined. Remove from heat.

Spray a deep-dish pie plate with cooking spray. Add chicken & vegetable mixture to pie plate, cover with pie dough and tuck edges in all around. Use a knife to make slits in the top of the crust for venting.

Bake at 425 degrees until crust is well-browned, 20-25 minutes.