Mrs. Bell - Homemade Chicken Pot Pie

Mrs. Bell is my alter ego. She is domestic, incredibly sweet, calls her husband embarassing things like darling, sugar, and stud muffin, and does other super wifey stuff. (picture an apron, a polka dot dress, and a 40's pin-up hair do ) Regular me is stubborn, staunchly independent, and would never give her husband a food pet name. Well, Mrs. Bell got a-cookin' tonight, and I TELL YOU WHAT!!! It was so much fun!

Chicken Pot Pie ala Kemari

1 can of cream of chicken soup
carrots, frozen peas, chicken, or anything else delicious (celery or corn would be good!)
corn starch to thicken your filling

pie crusts (I usually make mine, but you can buy ready-made dough that works great too.)

On the stove, combine veggies, soup, and cornstarch. Make sure you mix the cornstarch with water before you add it, or it clumps and turns to a gross rubberish lump. Gross. Boil this until it gets thick and dark.

These are the dishes I use. One is Pyrex, one is Corningware, but they both work well.



Put your pie crust in your dishes and trim the edges. Save the extra dough. Be sure to prick the bottoms with a fork and press the dough firmly to the sides of the dish. You should leave a little bit of dough poking up over the sides.

Ladle your soup/filling into the pie shell all the way to the very top. YUMM!!

Roll out your leftover pie crust scraps into the tops of your crusts. Cut steam vents in the top. How cute is this? Press the edges together with a fork or your fingers and cover them with strips of tin foil to keep them from burning in the oven. Bake for 25 minutes at 450 degrees.

Voila!!! It's so pretty! This takes a long time to cool, so plan accordingly.

Ah, Mrs. Bell is so domestic.

And oh, what a cute apron.