On Sunday we went out to eat with some friends and we got to chatting about chicken pot pie. Russ and I both thought that sounded really good. I had some leftover chicken from another meal so I put chicken pot pie on the menu for Monday evening. I had never tried to make it so I wasn't so sure, but I thought I would try and see what happened. I did change the recipe up a little and it turned out delicious! Russ and I were both thrilled and it is definitely a favorite now!
Chicken Pot Pie
Ingredients:
Pillsbury refrigerated double pie crust
2 cups frozen mixed vegetables
3 boneless, skinless chicken breast halves, boiled
1 can condensed cream of chicken soup
1 can condensed cream of potato soup
Preheat oven to 400 degrees. Line a 9 inch pie dish with 1 pie crust. Steam frozen mixed veggies for 3 minutes. Dice chicken and place in large bowl. Add vegetables and soups. Stir together. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to all or steam to escape. Put aluminum foil around edges of pie crust. Bake for 30 minutes. Remove foil and bake for another 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.
5 comments:
Love chicken pot pie, but unfortunately most of my family doesn't! :(
Thanks for the foil tip though, mine usually gets too dark!
Definately going to try this one out - it looks YUMMY!!!
Lisa that looks awesome!! That's one of our favorite comfort foods on a cold day! I started out making mine with soup too but now I make my own crust and filling. Since I had my thyroid out I can't handle the salt in soups. -kriss
YUM.
I thought of you the other night, with all of your neat recipes - I made up a dish! Chicken breasts stuffed with spinach, ricotta, mozzarella and fresh garlic. Pan-seared the chicken then baked it.
But it wasn't very good. LOL I shoulda taken a picture - it was awfully pretty.
That looks delish! Make me one?
Post a Comment