Jolt Country

<b>Ingredients</b>
2 frozen deep dish pie crusts
<i>why bother with making pie crust for a Chicken Pot Pie? I mean, maybe for a super-yummy fruit pie, sure, but not for this.</i>
1 onion
2 chicken breasts
2 potatoes
2 carrots
1/2 lb. frozen peas
1 can Cream of Mushroom soup
1 stalk celery
salt
pepper
2t marjoram
1/4 C olive oil

<b>Preparation</b>
Dice the onion, chicken, potatoes, carrots, and celery.
Boil water. When it begins boiling, add the potatoes. When it begins boiling again, add the carrots. <i>Don't wait until this is done; once you put the water on, go start the rest of the recipe, and come back to this as needed.</i>
Take the pie crusts out of the freezer.
Heat the oven to 350.
Heat the olive oil in a pot. When it's hot, add the onions. When they're turning translucent, add the chicken, salt and pepper to taste, and marjoram. Sautee, not letting anything stick to the pot.
When the chicken is cooked through, turn off the heat. Add the frozen peas, cream of mushroom soup, and celery. Stir it all together.
When the potatoes are soft, turn off the heat and drain the potatoes and carrots. Add those to the pot. Stir it all together again.
Put the stuff into the pot into one pie crust and cover with the second pie crust. Put in the oven and bake at 350 for 45 minutes.

That's the "Quick" part.

Now, take the pie out of the oven, and eat it, while masturbating to a Chloe video. That's the "Dirty" part.

Bruce

I used Bisquick for my first pot-pie, and will never do that again. I also never add peas, because they make everything taste like pea, and I use cream of chicken soup. But it's about as hard to fuck up a pot-pie as it is to fuck up a Lite-Brite pattern.