Chicken Pot-pie

Classic chicken pot pie usually starts with a roux and a saucepan. This shortcut version skips all of that, leaning on cream of potato soup to do the thickening, so the creamy, hearty filling comes together with a spoon and a bowl, no cooking required.

That potato-soup base is a smart move. It gives the filling a thicker, more rustic body than the usual cream of chicken, and it carries the thyme and pepper through every bite. Stir in mixed vegetables and a pound of whatever cooked meat you have on hand, then pile it into the crust.

Two details make or break the bake. Cut real steam vents in the top crust so it doesn’t balloon and split, and brush on an egg wash if you want that bakery-style glossy, crisp finish. Set the pie on a sheet pan to catch any bubbling drips, and pull it when the crust is deep golden.

Kitchen Tips

• Don’t skip the steam vents; without them, trapped steam can puff the crust up and crack it open.
• Brush the top with egg wash for a glossier, crisper, golden-brown crust.
• Bake on a sheet pan to catch any filling that bubbles over the edge.

Variations

• This is a great use for leftover turkey after the holidays, or shredded rotisserie chicken any time.
• Stir in a handful of fresh or frozen peas and a pinch of sage for a more from-scratch flavor.