Well, you know if I make something for dinner that I feel a little awesome about I will post it on my blog. And if you go back and see how many times this has happened, you’ll see that it’s pretty rare.

But here’s one!

I looked in the freezer and saw I had a frozen Marie Callender’s pie crust leftover (from Thanksgiving) and half a bag of frozen pre-cooked chicken (from CostCo). I decided to try a chicken pot pie. My first ever. I hate that canned cream of chicken soup stuff that some recipes call for, so I wanted to make the filling from scratch.

I based my recipe off this one.

But since I didn’t have fresh celery, onion, cooking sherry, a second pie crust for the top, or even carrots that weren’t past their prime, I modified it a lot. And guess what? It still tasted darn good.

The recipe I used made enough filling for two pies, so I could have halved it. But I’ll include the full amounts I used, even though I ended up with extra leftover.

Simple Chicken Pot Pie

1 frozen pie crust

Prick with a fork and pre-bake in oven according to package directions. (Mine was 400 degrees for 12-15 minutes). Meanwhile:

6 Tbsp. butter
1 tsp onion powder
1/4 tsp garlic powder
baby carrots, sliced thin

Melt the butter in a big saucepan over medium heat and add the onion and garlic powder and carrots. Cook for about 10 minutes or until the carrots start getting tender.

1/2 cup flour
1 can (2 cups) chicken broth
1 1/2 cups milk

Whisk in flour and cook for one more minute (should be boiling and thickening). Whisk in chicken broth and milk. Lower the heat and simmer for about 10 minutes. Mixture should thicken.

1 cup frozen corn
2-4 cups cut up or shredded cooked chicken
1 tsp thyme
salt and pepper to taste

Add the corn near the end of the simmering time along with the chicken and seasoning. Taste and adjust as needed. Pour into the pre-baked pie crust and bake in 400 degree oven for 10 or so minutes (until the crust is more golden brown).