Buzz
Homemade pot pies are the gold standard, but lazy pot pies are the perfect solution when you're battling cold weather and low energy. You deserve rich, meaty stews in pie form, but not everyone has the stamina to spend hours in the kitchen. Luckily, there’s a shortcut. Channel your inner Sandra Lee: This fulfilling dish uses store-bought ingredients, giving you the chance to craft a scrumptious and satisfying pie with minimal effort.
For a true lazy pie that outshines anything from the frozen food aisle, you’ll need a can of soup and a sheet of frozen pastry. Puff pastry works great, or you can go with pie dough if you prefer. Thaw the pastry as instructed on the package, and preheat your oven to 400°F. Pick out a can of creamy chicken soup—perhaps you already have a favorite. It could be chicken corn chowder, chicken and dumplings, or even creamy chicken noodle. Progresso also offers a chicken pot pie-style soup, but whichever you choose, this will be your base.
Pour the soup into a pot and bring it to a boil. Stir in a cornstarch slurry to thicken the filling, preventing it from becoming watery. If you’re unfamiliar with making a cornstarch slurry, simply mix two tablespoons of cornstarch with half a cup of cold water until it stops sticking to the bottom. (You may not need the entire slurry, depending on your desired consistency.) Add half of the slurry to the boiling soup, stirring constantly. Let the soup return to a boil to check its thickness. If you want it thicker, add the remaining slurry, stirring as you go. The cornstarch won’t fully take effect until the mixture boils again. If you prefer an even thicker filling, feel free to make more slurry.
Remove the mixture from the heat. Now’s the time to elevate the flavor to near scratch-made standards. Stir in shredded, cooked chicken, frozen peas, corn, or small chunks of potato. Feel free to get creative by adding fresh or dried herbs and a few savory spices. Anything extra from your fridge or spice rack will take this canned soup far beyond the taste of its origins. No need to bring it to a boil again; it's headed for the oven soon.
Transfer the filling into an oven-safe pie dish, ramekin, cast-iron skillet, or any pot pie-appropriate baking vessel. Place the thawed pastry on the counter and cut small slits into it for ventilation. Lay the pastry over the filling, trimming the edges to fit or allowing some overhang. There's no need to press or crimp the pastry to the dish, though you can if you prefer the look. Note: Puff pastry will rise best if you leave the edges alone. Brush the top with a light egg wash, avoiding the vents, and place the pie on a sheet tray in the oven at 400°F for 20-30 minutes, or until the pastry turns golden and puffs up. Although tempting, let the pie cool for 10 to 15 minutes before indulging.
This method works with any canned soup. Try it with chicken mushroom or even clam chowder for a unique pot pie. A can of soup usually serves one, but any leftovers can be stored in the fridge for up to three days and reheated in the microwave or oven. Just a heads up: Lazy chicken pot pies are best enjoyed in your most comfortable, stretchy pants.
