Thai Chicken Pot Pie

I don't know about you, but when I tell my stomach it's going to get something and it doesn't happen, it becomes relentless. It makes me crave that item until it tastes victory. Most recently the item was chicken pot pie. My boyfriend and I were supposed to make it together a few weeks ago, but one thing led to another and we just didn't have time. Lets just say I did not have a very happy stomach. It's been forcing me to think, dream, and smell phantom chicken pot pie! Poor me! So if I've been totally zoning while we were in the middle of conversation, it's probably because I was thinking of juicy chicken coupled with peas and a flaky crust. Im sorry.

Luckily for me, and my stomach, when i did finally get the time to indulge in this fantasy, I happened to already have a box of thai chicken broth and a couple bags of cubed grilled chicken. So this is a really quick and yummy recipe. The chicken broth I used came from Publix but if you can't find it, it would probably work just as well with regular broth, curry powder, and coconut milk.

INGREDIENTS:

1 pound chicken, cubed and cooked

2 cloves garlic, minced

1/4 t black pepper

1 medium onion, chopped

1 cup carrots, sliced

1 cup frozen peas

1 can cream of mushroom soup, condensed

1 32oz box thai chicken broth

2 pie crusts

DIRECTIONS:

1) Preheat oven to 350 degrees

2) Place the garlic, onion, black pepper, and carrots in a medium to high heat skillet. Pour in enough broth to cover the vegetables. Bring to a boil, then reduce heat and let simmer for about 10 minutes.

3) In a large bowl, combine the chicken, peas, cream of mushroom soup, and the chicken broth mixture. Pour mixture into 1st pie crust and cover with second pie crust.

4) Bake in preheated oven for 30 minutes, the at 400 degrees for about 10 more minutes or until crust is golden brown. Cool for 10 minutes before serving.