Wednesday, April 21, 2010

Chicken Pot Pie

1 pkg of 2 pie crusts
1 can cream-of-soup (or prepare your own, see cream-of-soup recipe)
1 pkg mixed veggies, steamed and drained (I like Cascadian Farms organic frozen mixed veggies) or 2 14.5 ounce cans of mixed veggies drained
2 chicken breasts
chicken broth (optional)

Boil chicken breasts in chicken broth and water or just water for about 30 minutes or until done. (I like to boil my chicken for chicken pot pie with my chicken for chicken ziti to make the most of that chicken broth, but you can always refrigerate and reuse it).
Remove pie crusts from box and let sit out to thaw while cooking chicken breasts.
Chop chicken breasts finely.
Steam veggies and drain.
Make cream-of-soup.
In large mixing bowl, mix cream of soup, diced chicken and veggies.
Press first crust into pie pan, fill with chicken/veggie/soup mixture, moisten top of bottom crust, place 2nd crust on top, use fork to flute crusts together.
Bake on 375 for 45 minutes or until crust is golden brown on top and bottom.

All my girls love this. Its "chicken pie" and we eat it for dinner one night and lunch the next day and then its gone and they are asking for more.

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