Comfort food at it's best! This dish is very hearty, easy to make, and keeps well in the fridge.
I started with the refridgerated pie crusts, not the frozen, and cooked the bottom crust in my pie plate for about 10 minutes on 350 degrees. This ensures no sog in the final product. While this is baking I mixed all other ingredients together making the following substitutions:
(1) Use frozen mixed vegetables or peas/carrots mixture in lieu of the canned (fresher flavor). Microwave them for half the time the instructions on the bag indicate to prepare them.
(2) Omit the milk and use 1 can of your favorite cream soup (I use chicken) and another can of the 98% fat free cream soup to cut calories (broccoli and mushroom work very well).
(3) Add additional spices to liven up the flavor: rosemary, poultry seasoning, salt & pepper, and a few dashes of hot sauce. (The hot sauce will not overpower or overheat the dish!)
I followed the instructions on placing the top crust and baking as indicated in the original recipe and got an amazing result. I've already made this twice and intend to keep making it for quick dinners and lunchtime on the go.
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Comfort food at it's best! This dish is very hearty, easy to make, and keeps well in the...