Chicken Pot Pie

Classic comfort food. I love this because it is so versatile, it's a one-pot meal, and I almost always have the ingredients on-hand. Here's my version of a classic.

Chicken Pot Pie
1 lb. chicken cooked and diced or one large can of chicken
1 can cream of chicken soup
2-3 (depending on the size) baked potatoes diced
1-2 cups frozen vegetables (I prefer the corn, carrots, peas, green beans mix)

milk
garlic powder
onion powder
curry powder
salt
pepper
crust*

Preheat oven to 375. Start with the cream of chicken soup and add milk until it is liquidy enough to pour, but still somewhat thick (about 3/4 cup). Add about 1/4-1/2 tsp each of garlic, onion powder, and salt. Add about 1/4 tsp of pepper and close to 1/2 tsp curry. (In my opinion the curry is what makes the flavors in this dish pop.) Stir in chicken, potatoes, and frozen veggies. Pour the whole mixture into a greased square baking dish. Top with crust. Bake until crust is golden and filling is bubbly (30-45 min.)

*I use whatever I have on hand for crust. I have used canned crescent rolls or biscuits rolled out and patchworked together, bisquick biscuit batter in dollops on top, and traditional pie crust. Whatever you use make sure you roll it thin enough that the underside will be cooked when the top is golden.