CHICKEN POT PIE

·   Preheat oven to 350 degrees

·   Medium mixing bowl or pot in which you steamed veggies; cup measure; cookie sheet; fork; knife; pie server

·   If you don't have leftover chicken and frozen mixed veggies, you'll have to pre-cook the chicken (30 minutes in the oven at 400 degrees) and pre-steam the veggies (10 minutes over simmering water in a steamer)

·   Prep time: 5 minutes; baking time: 30 minutes

·   Serves 6-8

·   Team with: fresh fruit and a crisp lettuce salad

THE ULTIMATE COMFORT FOOD

1-2 C. cooked, cubed chicken

1 pkg. (9 oz.) frozen mixed vegetables OR 1½ C. fresh mixed veggies, steamed

1 can (10¾ oz.) Campbell's cream of chicken, mushroom or broccoli soup

½ C. milk

1 egg

1 two-crust frozen pie shell

If you don't have leftover chicken, bake two breasts or four other pieces at 400 degrees for a half-hour. Let cool, and chop into cubes. Turn down the oven to 350 degrees while you prepare the pot pie.

If you don't have frozen mixed vegetables, cut up 1½ C. of fresh vegetables. Steam over simmering water in a steamer 'til soft. Examples: broccoli flowerets, a small peeled and cubed sweet potato, and a handful of mushrooms, sliced. People like the peas and carrots that are often in frozen mixed vegetables, so if you have those fresh, they make great additions.

If you steamed veggies, pour out the water and replace veggies in the pot. Otherwise, use a mixing bowl. Combine the veggies, chopped chicken and soup.

In a cup measure, pour one cup of milk and crack one egg in it. Stir well. Add to veggie mix.

On a cookie sheet, carefully pull apart the bottom and top pie shells. It's OK if they're still frozen. Pour the veggie mixture into the bottom shell. Cut away the crust edge and discard.

Now, carefully dislodge the top shell from the foil pan, holding it over the filled bottom, and gently let it drop on top of the filled bottom.

Take a fork and press the edges gently all around the rim, to seal.

Take a knife and cut three slits in the top of the pie, to vent steam.

If the pie shells were frozen when you did this, let them sit on the countertop for 10 minutes or so and defrost a little.

Then, carrying them into and out of the oven on the cookie sheet, bake for 30 minutes at 350 degrees, or until the crust is golden brown.

Let set another 5 minutes after you take it out of the oven. Then cut with a knife. For best results, pick up the triangular pie pieces with a pie server and put on plates.