Chicken Pot Pie

For a first entry, an old favorite that is really cheap, easy to make, tastes great and also makes for good reheated leftovers.

Tools:

A regular oven

A cookie tray

A pot

Something to cook chicken on, like a George Foreman.

Ingredients:

2 pie crusts (they're usually sold in two-packs)

1 can of cream of chicken with herbs soup (condensed)

1 bag frozen mixed vegetables

About a pound of chicken

Pre-heat your oven to about 350 degrees.

Cook the chicken however you like (I use a George Foreman type grill)

Throw the cream of chicken soup into a pot with the mixed vegetables and start heating them up.

Cut up the chicken into bite size pieces and mix it in with the vegetables and cream of chicken soup.

Once the filling mix is warm enough (i.e. no longer frozen) pour it into one of the pie crusts.

Take the second pie crust out and put it upside down over the top of the first crust, to form the top.  Press down all around the edges so it is sealed and cut a slice in the top for steam to escape.

Put it on the tray and stick it in the oven for about 25-30 minutes, until the top starts to brown a little.

Take it out, let it cool for a bit and enjoy.

You have lots of leeway in terms of ingredients, depending what you like in your pot pie and this is really easy to play around with.  If you like mushrooms (I don't) you can use cream of mushroom soup instead.

This keeps well as leftovers in a tupperware container and will feed you for a couple of meals.  It can cost as little as six or seven dollars to get decent ingredients, and everything but the chicken will keep for a long time so you can keep pie crusts, frozen vegetables and condensed soup around and just buy the chicken when you're ready to make a pie, or use leftover chicken from another meal!