This is a combination of using up some things in the fridge and wanting a warm hearty dinner with not a lot of time. It was hot and bubbly and ready in 45 minutes and we all gobbled it up. We had the potatoes leftover from making potato skins, but you can flip it and use the leftover skins to make potato skins another night!
1 pre-made roll out pie crust
1 tsp olive oil
4 medium potatoes
3 carrots
1 large onion
5-6 celery stalks (from the inside with leaves if you have them)
1 sprig rosemary
1 large can chicken breast
1 can cream of mushroom soup
1 bouillon cube or 1 c chicken broth
1/2 tsp ground mustard
1/4 tsp chili powder
1/4 tsp black pepper
Scrub potatoes and bake in the microwave. Let sit until they are cool enough to handle. Cut in half vertically and scoop out the flesh.
Heat oven to 400 degrees. Use an 8x8" glass baking dish and toothpick to trace a square into the pie dough and cut out with a knife. Spray dish with cooking spray.
Heat 1 tsp olive oil in a medium skillet. Add onion, celery, and carrots roughly chopped and saute until softened. Chop rosemary and add. Add potatoes, spices, broth or bouillon cube and water to cover. Simmer 10 minutes over medium heat, stirring occasionally and breaking up the potatoes. Stir in chicken (undrained) and soup. Stir until blended.
Pour filling into baking dish. Lay crust on top and use knife to cut slits in the center to vent. Bake 25-30 minutes until the crush is golden brown. Let cool 5 minutes before serving.
*** You can either: bake the potato skins until crispy in the oven now, and top with cheese and bacon and bake until melted; or lay them on a baking sheet lined with wax paper, freeze, and then throw them into a freezer bag until you are ready to use them :)
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