This version is based on a generous amount of chicken stew with a somewhat soupy consistency that makes it perfect for scooping 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's about 1 inch from the top of the pan and keep the remaining stew warm on the stovetop. Jen uses the stovetop leftovers to create another pot pie to gift the neighbors.
Jen and I love entertaining guests, sharing the majesty and enchantment of what brought us to the Appalachian Mountains many years ago.
Consequently, this means we often have an additional few to a dozen or more mouths to feed here at the farm. Jen, not to be shackled to the kitchen, prefers quick and easy recipes guaranteed to please. The livestock and guests wait for no woman (or man).
This recipe from prep-to-plate takes no more time than it requires to "bake" a premade Chicken Pot Pie from the frozen food aisle-45 minutes total.