This recipe is inspired by Jenn's chicken pot pie recipe. I'm making it right now, so I thought I would share it.
Jenn's is very good, but uses butternut squash instead of regular old summer squash. Butternut squash is yum, and I'm a huge fan...however, it takes man arms to cut it. Have you ever tried to cut a butternut squash? It makes me cuss.
I've changed some ingredients since Aaron is rarely home while I'm cooking dinner, and I shouldn't yell out obscenities at produce (besides being wrong, what a WASTE of an obscenity. If I'm going to cuss, it's going to be at my mean neighbor, not at a squash.)
4-6 chicken tenders
fresh carrots cut up
frozen broccoli florets
fresh summer squash (the yellow kind)
grated cheddar cheese
enough frozen pie crusts to make two pies (tops and bottoms)
salt, pepper, onion powder
Boil chicken tenders until soft (I throw them in frozen, then when they are soft, I cut them up and cook them until they are done). Add cut up carrots. Cook until almost done. Add frozen broccoli, peas and squash. Cook just until soft. Everything should be completely cooked, but not super soggy or anything. I can't STAND it if the vegetables are crunchy at all in my pot pie, but don't want mush either.
Remove from heat. Strain. Put back into the pan. Stir in about 2-3 big heaping spoons of sour cream. Add enough whipping cream to make the mixture creamy...not too watery...just really creamy. Season mixture well with salt, pepper (it's really good with lots of pepper) and onion powder. You can use real onions and cook them with all the other vegetables, but I just use onion powder.
Pour half of mixture in one pie crust, half in the other.
Now here's the deal...Jenn makes her pie crusts all beautiful and what not. She even cuts out leaves and puts them on top. She's just amazing that way. She is a super cook who loves making dinner and making her dinners pretty. That's SO NOT ME. Thinking of myself cutting out leaves to go on a pot pie makes me laugh. My pot pies look like someone ran over them. They are delicious, but look dumb. I don't even care enough to try and figure out how to make them look nicer.
I'll admit...when you eat here in Hendrickville, there will always be WAY more food than anyone needs, (I hope it's delicious)...but the presentation will always be lacking. I might make you eat out of skillets on the stove, and unless it's Christmas, you'll be eating on paper plates. Oh...and, don't come to my house if you're on a diet. We're low on processed foods around here, don't really do the high fructose corn syrup thing...but I use whipping cream A LOT.
Put all the junk in the pies, put the top pie crust on, squish the edges, then place in the oven on 350 and cook just until the crust is nice and brown a little. Jenn has a pie halo. It's cool. I don't have one. I didn't even know what one was until I met Jenn. So if I notice the edges getting too done before the inside, I just take it out, tear strips of foil and pretty much lay them around the edges so the inside can get more done while the edges are left alone.
Take out, and once you have it in bowls, add a handful of shredded cheddar cheese. Enjoy!