This version is based on a generous amount of chicken stew with a somewhat soupy consistency that makes it perfect for ladling on top of mashed potatoes. You, your family and guests are gonna love this pot pie!
Technique tip: Your 9- by 13-inch baking pan needs to be at least 3 inches deep to fit all of the stew. If your pan is shallower, pour in the stew until it is about 1 inch from the top of the pan and keep the remaining stew warm on the stovetop. Jen then uses the stovetop leftovers to create another Pot Pie to give to the elderly or needy neighbors.
Jen and I love to entertain guests, sharing the majesty and magic of what brought us to the Appalachian Mountains many years ago.
Consequently, on any given week we have an additional two to a dozen or more mouths to feed here at the farm. Jen not to be shackled to the kitchen loves quick and easy recipes guaranteed to please. The livestock and guests wait for no woman.
This recipe from prep to plate is no more time than it takes to "bake" a frozen Chicken Pot Pie from the frozen food aisle. 45 minutes total.