I decided that I would start a little feature on my blog called Hungry for Harvest. I’ll post occasional, easy recipes that are a hit at harvest time. And my first one was a doozy!

I’ve never made homemade pot pies before. I don’t mind the one I buy at the store, and I always thought homemade ones were time consuming and difficult. I was wrong. And they are delicious!

The best part? Less than 15 minutes from start to in the oven. Can’t beat that during harvest season! (And I bet it would freeze amazing, too!)

Here’s my ingredients:

• Two refrigerator pie crusts (go ahead, make your own, I’m just not that good)
• Chicken breasts, cooked, cut up and seasoned to your liking
• Frozen bag of mixed veggies (whatever you like)
• 1 can cream of chicken soup
• Heavy whipping cream (milk, half-and-half, all work)

I sprayed a glass pie plate with olive oil, and then laid out one pie crust.

In a pan, I heated the chicken, soup, veggies and cream. Mix thoroughly.

Dish into the pie plate, top with second crust.

Pinch together the two pie crusts. I then pressed the edges with a fork. Slice four slices in the crust, about an inch from the edge.

Cook in the oven at 375 for about 25 minutes, or until crust is golden.

Not the cleanest photo, but that’s real harvest cooking right there.

Stand back as the herd devours supper.

Four and twenty chickens…baked in a pie.