A savoury pot pie with a crisp, slightly sweet graham cracker crumble topping instead of a pastry crust. The shelf product takes the place of a traditional piecrust, saving time while lending unexpected flavour to comfort food.

Serves 2. 45 minutes, 25 at the stove.

About 620 calories a serving, 21 g protein, 48 g carbohydrate, 38 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Melt 2 tablespoons butter in a medium skillet over medium heat, then add 1 small diced onion and 1 minced garlic clove and cook until soft, about 5 minutes.5 min
2. Sprinkle 2 tablespoons flour over the onion and stir for 1 minute to coat. Pour in 1 and 1/4 cups water, stirring to dissolve the flour, then add 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer.3 min
3. Shred 2 cups chicken from a rotisserie chicken and stir into the sauce. Simmer for 2 minutes, then divide between two 2-cup baking dishes.2 min
4. Crumble two-thirds of the graham cracker pie crust over each dish, covering the filling. Bake until the topping is golden and the filling bubbles at the edges, about 20 minutes.20 min

Note Swap the rotisserie chicken for 2 cups of any cooked chicken or even flaked canned salmon. Leftovers keep covered in the refrigerator for two days; reheat in a 350°F oven. Serve with a green salad or steamed broccoli.