“Remember to keep plenty of Carnation Evaporated Milk in the cupboard. No other form of milk has as many uses as Carnation!” Mary Blake, Teen-Time Cooking With Carnation
I don’t mean to brag, but I’ve pretty much conquered pot pies. Yep, got it down. And this one is 60’s housewife easy, so you can hold your daytime typing gig and still be home in time to get dinner on the table when your man gets home from work, but loose enough where, if you’re so inspired, you can do it all from scratch. It’s inspired partially by the chicken and bacon jacket pie that Ian had when we were in London to see Ewan McGregor in Guys and Dolls.
The Glam Geek’s C&B Pot Pie
1/2 Rotisserie chicken (or leftovers from a previous chicken dinner) shredded
4 strips bacon (get the really good, thick cut, applewood smoked from the butcher–none of this frozen, Oscar Meyer junk)
1/2 sweet onion, roughly chopped
1 bag of frozen veggies (California mix or stir-fry)
1 box frozen pie crust, thawed (you’ll need both pieces)
2 golden potatoes, cooked and mashed to your liking (leftovers or from the grocer’s deli counter may be used)
Really good sharp cheddar (I got some amazing, extra-aged NY sharp cheddar from Sperbeck’s in Cooperstown)
Carnation evaporated milk
Put the veggies on to steam. Fry up the bacon until crisp and drain on paper towels. Using at least half the bacon grease, saute the onions until glossy and mellow. Reduce heat to low. Tear up the bacon and toss it in there, along with the chicken. Heat until warm and douse with Carnation Evaporated Milk until covered and then throw the steamed veggies in there too. Make sure everything is coated with milk, add herbs to your taste (I like sage, thyme, a little tarragon, some parsley and basil, then just enough pepper to taste–no salt, though, the bacon takes care of that) then set aside.
Roll the pie crust out into a deep pie pan (you might need to use a square casserole dish) Spread the mashed potatoes over the bottom, then grate the cheese over that. Add the meat and veggie mix, cover with the second crust and bake in a 400 oven until the crust is golden brown.
My mouth is watering with your descriptions!
Make it and let me know what you think! I just wish it wasn’t so darn hot here; I’d be making it pretty much every night