A Comfort Food Dinner- Two Topping Mammoth Pot Pie.

My two topping mammoth pot pie can be prepared with cooked chicken, pork, beef, your favourite meat substitute, or go meatless and add more vegetables.  Either way, the delicious smells coming from your kitchen will have your family asking; "Can we eat yet?"  I had a toddler, a fat cat, and an impatient hubby at my heels on the way to the table.

Two Topping Mammoth Pot Pie.

Shopping List & Prep/

Poaching Liquid (for chicken):

• 2 cups low sodium chicken broth*
• 1/2 medium onion, diced
• 1 tablespoon Herb & Garlic Mrs. Dash
• 1/2 teaspoon powdered mustard 
• 1/2 teaspoon salt

• 3 cups chicken*- I used 4 boneless, skinless breasts, chopped into 1 inch pieces.

1. Mix poaching ingredients in pan, add chicken, bring to a gentle boil, and turn burner down to a low-medium setting.  Using a food thermometer, I found that my chicken got to 165 F in 17 minutes.  
2. Scoop meat into your casserole dish, keep your poaching liquid.

Filling:

• 1 can condensed, Cream of Mushroom Soup*, low sodium and/or low fat.
• 2 cups of frozen vegetables, defrosted. (I used 1 cup green beans & 1 cup corn).
• 1/2 carrot, grated.
• 1 tablespoon of Savoury*, herb seasoning.
• 1 cup of the poaching liquid.
• 3 cups cooked chicken.

     3. Mix everything in your casserole dish.  I used my 2.5 L French 

         White Corning Ware dish because it is deep and round.

     4. Preheat your oven to 400 F.

Topping:

• 1 box of Stove Top Stuffing, prepared according to package directions. (I add 1/4 cup of a diced onion and 1 tablespoon of Savoury to brighten up the flavour).
• 1 tube of Pillsbury Crescent Rolls, pastry dough.

      5. Cover the chicken and vegetable mixture, with your prepared 

           stuffing.

     6. Cover the stuffing layer with your puffed pastry dough.  It doesn't
          have to be perfect.

     7. Bake for 10 minutes at 400 F, then turn oven to 350 F for
          20 to 30 minutes.

Variations:

A) Use 2 lbs of  stewing beef, slow braised in 2 cups of beef broth, 1/4 onion, and 3 tablespoons Worcestershire sauce.

B)Swap Cream of Mushroom Soup, for another Cream Soup (Celery, Broccoli, Cheddar, etc).

C) Omit Cream soup and make a gravy from the poaching liquid.  Note: You will need 1 tablespoon of cornstarch, for every 1 CUP of broth you need to thicken.  So for this recipe, you will have approximately 2 cups of broth, meaning you will need 2 tablespoons of cornstarch.  Add cornstarch to 1/4 cup of COLD milk or water, whisk the lumps out, add to broth and boil 2 minutes, stirring constantly.

D) Savoury is a herb packet that I get from Newfoundland.  Chances are, you may not have Savoury in your spice rack.  I haven't found anything else that will duplicate its taste.  If I had to guess at flavour combos that might come close: Italian Herb Mix, or your own combination of Sage, Thyme, Rosemary, and Parsley.

E)  Omit the meat and add broccoli, mushrooms, carrots, celery, zucchini, sweet peppers, baby corn, potato (cooked and diced) or even tofu.  I would season and lightly saute these vegetables before incorporating into the filling.