Easy-Peasy Chicken Pot Pie

My husband is not a fan of foods mixed together.  And actually, when you put it that way, neither am I.  But I am a fan of certain casseroles, which are, by definition, foods mixed together.  It just doesn't sound so weird when we call it Lasagna or Chicken Pot Pie.  But alas, my family is not gung ho about those gloriously easy to make casseroles, so I either force my kids and husband to eat them, or bypass the easy recipe.

So this recipe is for Chicken Pot Pie - which is near the top of the list for casseroles my hubby won't touch.  A pie, in his mind, should be sweet and have something like pumpkin or apples in it.  Not chicken.  I have learned this about him, and so I don't serve him pot pie anymore.  However, my daughters love this particular casserole.  And since they love it and he hates it, I only serve it when he won't be joining us for dinner!

My friend Eve gave me this recipe...I don't know where she got it from so I can't give credit any further than Eve.  But I will happily share it with you as it takes minuets to prepare and is really quite tasty!

Easy Chicken Pot Pie

1 rotisserie chicken, shredded

1 jar alfredo sauce (your favorite flavor)

1 bag frozen mixed veggies

2 pie crusts (prepared or homemade)

Shred chicken off of prepared rotisserie.  Mix chicken with jar of alfredo and frozen veggies.  Pour into crust-lined pie plate and top with second pie crust.  Seal/flute the edges and cut slits in crust.  Put in 350* oven and bake for 45 minutes or until crust is brown and filling is bubbling through the slits.  Let stand for 3-5 minutes before serving to give sauce a chance to settle.  Serve with chilled fruit or tossed salad.

My own personal notes:

• I shred the chicken and then divide the meat into two baggies and freeze them both.  I will only use one baggie for this meal (the other I'll make into enchiladas or something similar).  This is my preference - there's still enough chicken in the pie to be flavorful but yet I get two meals out of my rotisserie.
• I have made it both with prepared crusts (the kind you buy in the refrigerated section) and with my homemade crust.  I personally prefer the homemade as it's flakier and just plain better, but the prepared crusts are easy...pick your poison!  (Tonight I used prepared crusts)
• Tonight I had to take my oldest daughter to swimming.  So, with bated breath, I put the pie in the oven at 4pm at 300*.  We got home at 5:45.  The pie was nearly done!!!!  Gave me enough time to set the table and get the girls washed up and then we were having dinner at 6pm.  It still made me nervous to leave something in the oven that long - I was afraid it would be overcooked or boiling over - but my gamble paid off.