In a pinch, I bought these disposable pans. This is an ideal size for 2 and 1/5. The next culinary purchase/quest is for a glass or ceramic dish this size: 8" x 5" x 1 1/2"!
When cleaning out the fridge earlier in the day I came across an unused pie crust. Inspiration!
There was even a pot pie recipe on the inside of the box. I used that as my guide.
We almost always have frozen chicken breasts on hand. Thaw in the microwave on a low setting and check every so often to make sure the ends/tips aren't turning white and cooking. However you thaw it, NEVER leave it out on the counter to thaw. That's asking for some serious bacteria growth. I propped the baggie open and seasoned with s & p right into it. Zip back up and mush around to spread it.
Heat a pan (preferably with a lid to prevent stink exposure) on medium high. After a couple minutes add a splash of olive oil, see that it shimmers (turn down heat if smoking) and drop the breast in, put the cover on. Time for 3 minutes. In my experience, if the breast sticks to the pan, it is not ready to be flipped. Use tongs. After 3 minutes, grasp on the sides and it should "budge" easily to turn. Cover and sizzle 3 minutes more.
Give it the poke test! If you are not familiar with this, test the edges and get a feel for the "give" of something cooked. If it's "smooshy" then you need to cook it longer. Keep in mind it continues to cook (and temperature inside rises) after it's removed from the heat.
This breast was still a tad frozen in the center when I went to cook it. It required an additional two minutes. I turned the heat on very low for the first, flipped it, then turned the heat off for the remainder minute. Remove your somewhat firm breast to a plate and cover with foil or a bowl. Let sit 5 minutes (meanwhile, prep the rest and get back to it).
Use chicken saute pan again. Rinse it out and wipe, proceed with 2 TB butter inside. Once melted over medium low heat, add a 1/2 inch slice of onion, chopped up and saute until soft. Add around a TB of flour, whisk and let bubble away, then gently pour in, while whisking, 1 cup of chicken broth and 1/4 cup milk. Stir and let this cook until thickened. My addition: a dash of garlic powder and some dried thyme (if dried leaves, crush them up with your hands before adding).
Meanwhile, chop up the chicken and resist eating it.
Pour in thawed 1 cup of mixed vegetables and chicken and let sit on super low heat while you make the crust.
I had one pie crust to work with. You can certainly go with a bigger pie and require 2 crusts.
This size just barely worked out. Make pan imprints so you can see where to cut it. Keep the edges, up to 1/2" larger, wherever possible.
You can see here, the filling almost goes over the edges and my hope for integrating both crusts with crimping was lost. (In the end, it could not be noticed and did not matter.)
This is where you can make it look pretty! Use your dominant hand thumb and pointer finger on the outside and other hand's pointer finger in between those to form the crimp.
Stab some designs in the top to let steam escape.
I baked in the toaster oven at 400 for 30 minutes and that was the perfect time for me. Maybe not for your oven? Keep an eye on it! Put foil on crust edges to protect them if they are browning too fast.
Tester approved.
This is all we had left!
Taste is an incredible flavor memory, turned reality twenty years later.
Make sure to select "pickling" cucumbers and that they are firm and in great condition (not dried out or wrinkly).
Easy way to pour into the jar: use a funnel!
I used an "antique" canning jar with a glass lid. (Missing rubber gaskets to fit it!)
