Nana's Quick and Easy Country-Style Chicken Pot Pie

My nana, bless her dear soul… is not with us any more, and I miss her so much. Not a day goes by that I don’t think of her. Each time my family would visit her in her retirement home in Florida, she always had a meal ready for us when we walked through the door. This was one that she served often, and my family loved it! This is delicious and a family favorite. Each time I make it, my house smells like nana’s house.

RECIPE FROM THE KITCHEN @ Love to Sew Studio: Judi Montgomery Harris

INGREDIENTS:

2 cups of water
1 cup frozen mixed vegetables (or more if you like a lot of veggies)
4 teaspoons chicken bouillon granules
4 tablespoons plus 1 teaspoon cornstarch
2 cups milk
2 cups cooked turkey or chicken broken into bite size pieces (or more if you like a lot of meat in your pot pie)
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 refrigerated pie crusts

DIRECTIONS:

In a saucepan bring water, vegetables, and bouillon to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until vegetables are tender.
In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey or chicken, cheese, parsley, salt and pepper. Pour into a greased 9″ x 13″ baking dish.
Unroll the pie crust and shape around the dish. Pierce a fork into the top to get some holes in it for air while it is baking. As you can see by my photo, the pie crust doesn’t have to look perfect. Bake at 375 degrees for 25-30 minutes or until the top is golden brown.