Apparently this domestic kick isn’t going anywhere, so I’ve decided to embrace it – even if it is only until it works its way out of me. I am now declaring myself a struggling domestic – with plans to become a goddess.

I have been collecting recipes, printing them, making plans to cook for a month, pinning all kinds of crafts, foods and ideas for future things. It is now my turn to share the few tips I have – and maybe even come up with some new tips (for other struggling domestics).

This recipe came to me from my sister (Domestic Goddess), and it is awesomely tasty, incredibly easy and looks like you slaved all day… here’s how ya do it:

Easiest Chicken Pot Pie Ever

You will be using refrigerated pie crust for this pie. It is best if they sit out for a few minutes before unrolling them (so they don’t crack) – so do this first.

Get a rotisserie chicken from the store and yank all the meat off. Then chop it up to make sure it will be the right size for a good chicken pot pie. You will need about 1 – 1 ½ cups of chicken. The rest can be used for a second pie (which freezes well, by the way)

Take one can of cream of celery soup and one can of cream of potato (if you can get low sodium it is better. Unless you like it really salty) and dump them all in a giant bowl with the chopped chicken.

Dump frozen mixed veggies in the mix – 1 – 1 ½  cups and mix it all up. Go with your own taste if you like more or less veggies vs. chicken.

Mix in some garlic powder and pepper to taste – but don’t add salt. The soup is salty already.

Unroll your pie crust and put one in the bottom of your pie dish. Poke the bottom of the pie crust with a fork. This part still makes no sense to me, but everyone says it is the thing to do – I have accepted it and you can too. Then fill the bottom crust w/ the filling and place the top crust on top. Fold over the edges and pinch them – hubby can make them pretty, my goal is to close it – sometimes it works. Then poke holes in the top crust. This will give the heat/bubbles, etc. somewhere to vent. If you skip this part, it will leak out the edges (not that I would know). If it leaks, clean it quickly… this stuff sets to a cement-like texture (not that I would know).

Cook the whole shebang at 400 for about 45 minutes (basically, when the top is a nice color brown). Let it sit out and cool for about 10 minutes, then slice and serve.

MMMmmm tasty!