Faux Chicken Pot Pie

Last night when I got home from my 12 hour work day I was exhausted and starving. My refrigerator was not as dismal as ‘Old Mother Hubbard’ but pretty close so I just started pulling stuff out to see what I could come up with.

Here’s the result…

• 1 box of frozen pastry shells

• 2 chicken breasts

• 1 cup of sliced carrots

• ½ cup of frozen peas

• 1 can cream of chicken soup

• ½-1 cup of milk

• 1 tablespoon of olive oil

1. Cook the pastry shells according to the package directions and set aside.

2. Heat the olive oil in a skillet, add the chicken and brown on all sides, remove from the skillet and cut into bite sized pieces.

3. Add the carrots to the skillet and cook until almost tender, add the peas, and stir.

4. Add the cream of chicken soup and enough milk to create a thick sauce.

5. Add the chicken and cook it all until the carrots are tender and everything is heated through.

6. Remove the little ‘lid’ on the cooked pastry shells. Fill each shell with the chicken mixture and top with the lid.