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As soon as we discovered the Wholly Wholesome pie shells, T has been excited about the prospect of chicken pot pie. All that remained was to figure out was how to fill a pie and make it hold together. D had the idea of thickening the Cream of Turkey (or in this case Chicken) Soup. He could do some of the work with corn starch and gravy mix but he wasn’t sure that it would really hold up in a pie. We discovered the solution while poking through the baking section at Fairway Market. Potato flakes (AKA Instant Potatoes) would add some true thickness and substance to a pie. It was time to get cooking…
Heat the oven to 400 degrees. Defrost pie shell for at least 10 minutes prior to baking. In a medium pot boil the fresh carrots and potatoes until they are tender. In a large pot combine potatoes, carrots and soup and place on a medium heat. Add the gravy mix and corn starch while the pot is still cool, this will make it easier to avoid clumping. Once boiling, add potato flakes until the soup takes on a pudding consistency. Top with sweet potatoes and bake for 30-40 minutes. You’ll want to remove the pie before the crust on the outer rim begins to crack too badly.
T’s Review: This was A-MAZING!!! I’d have D make another pie for me tonight if he were willing. I absolutely love chicken pot pie and this was just the thing to satisfy that craving.
D’s Review: It was good but I’m already thinking of ways to make it better. It is very potato heavy right now and I think, first and foremost, I’d like to add more chicken. I’d also add some onion and heavier seasonings to the dish as it was a little bland. I think next time I’d crumble some chips and top the pie for the final 10 minutes of baking to add an extra texture. This was good, but I can do better.
Binx: If that means leaving chicken on the stove-top unattended again, I support my father’s impulse to make this again.