ABCDEasy Chicken Pot Pie

How hard could it be to make a pot pie when things such as premade pie crust and frozen veggies, as well as chicken in a can exist? NOT HARD.

How tasty could such a concoction be? THAT'S ANOTHER STORY.

Haha, I kid. Sort of.

ABCDEasy Chicken Pot Pie

INGREDIENTS:

• 1 pkg of 2 each pie crusts, room temp
• 1 frozen bag of veggies of your choice, thawed
• 1 (or more) can of chicken breast, drained
• 2 cans of cream of ____ soup (I used chicken, next time I'll use potato I think!)

DIRECTIONS:

1. Preheat oven to 350
2. Unroll 1 pie crust in bottom of ungreased glass pie dish
3. Pour soup on top (I used condensed soup so I spooned out 1/2 a jar and layered it atop the pie crust and added water to the rest and mixed real good before adding)
4. Add chicken
5. Add veggies
6. Unroll 2nd pie crust over
7. Cut slits on top
8. Bake on top of cookie sheet (in case there is spillage) for about 45 minutes or until golden brown

VERDICT:
Edible. My problem was mainly with the veggies. They were awful and soggy. I'm thinking they should've been tossed in frozen. Not sure though as I'm not really a cook. Also the chicken was... I dunno exactly but I could tell it wasn't fresh chicken. If I had the time and energy, I definitely would've used real chicken breast and fresh veggies. I'm certain it would be tastier. It wasn't horrible, but it could be better. But, it's definitely super quick.  The pie crust is my favorite part of this- but that's the case with any pot pie.

I did save some for the baby though and am hoping she might enjoy it for dinner (didn't get done in time for lunch cuz I'm a bad momma like that :(  )- hence the name of this dish.

Schnitzeletta, the review

For me, the pictures say it all.

Lemon Bars, the review

One word: YUM.

So I made these lemon bars today (for dessert tomorrow). While I think they turned out really good, I'm now realizing I didn't follow the recipe as posted! I had every intention of following it - along with some of the reviewer comments, but apparently I don't know how to read well and altered the recipe even further. (Have I mentioned I'm not a kitchen person?) Fortunately, I didn't have to throw them away the way I did my sad Nutella Muffins.

So here's the way I made them:

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups all-purpose flour
  
• 4 eggs
• 1/2 cup white sugar
• *3/4 of a 1/2 cup all-purpose flour (which I guess if you're a mathematician, which I'm NOT, is about *3/8 cup)
  
• 3 lemons, juiced
• zest from 2 lemons
  

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. This will not be smooth like a batter, but rather a bit choppy which is what you need.
   
3. Press into the bottom of an ungreased 9x13 inch pan.
4. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
   
5. In another bowl, whisk together the remaining 1/2 cups sugar, *3/8 cup flour and lemon zest. Whisk in the eggs and lemon juice. Pour over the baked crust.
6. Bake for an additional 20 minutes in the preheated oven.
   
7. Let cool for at least 20 minutes and sprinkle on powdered sugar.
   

So yeah, I guess I added more flour to the custard part and a lot less sugar. But I promise they still turned out really good and lemony. In fact, we think there could be more lemon!

When I make these again, I'll still use the amount of sugar I used as described above but will probably cut back on the flour in the custard and just stick to the 1/4 cup that's in the original recipe.

(picture posted is from the recipe here)

4/13/09 update: These are ten times better the next day. The lemon seems to get more tart and... WOW! Definitely making these again and might not change anything after all!