Vicki's Chicken Pot Pie

What follows is the recipe for The Best Chicken Pot Pie You Will Ever Eat. Ever.


You will need:

The Hardware
1 deep casserole dish. (Mine is a glass oval one I've stolen from my mother and I couldn't live without it.) It must be very deep!
2 good-sized bowls.
1 skillet (optional)
a whisk, a rubber spatula, and some other utensils along those lines.
a 1-cup measure and a 1/3-cup measure.
An oven
A stove (optional)


The Edibles
1 can Veg-All mixed vegetables and 1 can of your choice of vegetable (I like green beans) or 2 cans Veg-All mixed vegetables
1 can chicken stock or broth
1 can of condensed cream of chicken soup
1 can of condensed cream of celery soup (So that's what they're used for!)
Some boneless chicken parts (I use breasts, but I've been known to use thighs)
Flour
Milk
Mayonaise (If you don't like it, too bad. Go buy a small jar. Don't use miracle whip. It's called Helmans, it's called BestFoods. Love it. Seriously.)


The Work
Preheat your oven to 350 degrees, as if there was any other temperature one can cook at.
If you would like, sear your chicken to golden brown or poach it, or dye it orange. It doesn't matter. Once you're done, chop it up into good-sized pieces that can fit nicely on a fork. Coat the bottom of your casserole with the chicken. Get a good layer, because it'll shrink a bit. If it looks like you have too much chicken, you have just enough.

Open your cans of vegetables and drain off the liquid. Spread them on top of the chicken. Do NOT mix the chicken and the vegetables! The key to making this all work is LAYERS.

Dump your two soups into a bowl (mmm... ploppy...). Whisk together. Add about half a can of chicken stock. Make it all nice and smooth and creamy. You don't want it too liquidy. It needs to flow but but be watery. Pour soups evenly over chicken and vegetables. Trust me, it's going to be good.

Measure about a cup of flour into your clean bowl. Add 1/3 cup of mayonaise. Don't Complain. Add one cup of milk. Stir till mostly smooth. If there are some lumps, it's okay. Nothing to get too worked over. You're going to need enough batter to pour over the rest of your pie, so if it looks like you won't have enough add more flour, milk, and mayo in the same ratios till it looks like enough.

Pour slowly all over.

Do Not Mix the Soup With The Batter!

If you can, cover all the soup, going all the way to the edge of the casserole dish. Do not allow holes. If there is a small hole you should be able to gently pull batter over it, but be very careful. If you do get a hole it will taste just as good, but it won't look picture perfect.

Gently ease into your oven. Place a cookie sheet or jelly roll pan beneath the pot pie.

Let it go for anywhere from 45 minutes to an hour. Go read a book. Watch some cartoons. Write a reply telling me how wonderful I am. The chicken pot pie will be done when the top is golden brown and yummy yummy good. Trust me, you'll know.

The Enjoyment
Scoop out big portions into bowls and enjoy. Love Southern women and mayonaise in things you never thought.




(Vicki, as you may tell, happens to be my favorite Southern Woman. My best friend is marrying her only son, and whenever I see her we spend hours swapping recipes. She repeatedly surprises me by putting mayonaise in everything I think it should never go in. This is my favorite, but mashed potatoes come a close second... even if I don't do it myself. I recieved this reciepe in exchange for my mother's apple cake. I have yet to find one that earns me her biscuit recipe, which proves how very good they are.)


x-posted like crazy tasty!