Monday, November 14, 2011

Chicken Pot Pie

Sorry this isn't the greatest picture, and yes I will admit that we eat on paper plates.  A lot.  When I work all day and come home and make dinner, the last thing I want to do when we're all done eating is wash dishes.  So again, I apologize for my bad photography and laziness :).  But this is really a great recipe!

We had this pot pie for dinner tonight and it was really delicious!  I've never made pot pie from scratch but I will definitely be using this recipe again because it was so good and so easy.  I think I may also put one of these together and throw it in the freezer (unbaked) for an even easier weeknight meal!

 This pot pie is made super easy with canned potato soup, frozen (or canned) vegetables and ready made pie crust.  I also used the Tyson Grilled and Ready diced chicken which by the way, is really good!  It's not all weird and gross like some of the other pre-cooked chicken I have tried.

Here is the original recipe.  I made a few changes and those are in red.

Chicken Pot Pie
via Talking Dollars and Cents

2 (10 3/4 oz.) cans cream of potato soup
1 – 16 oz can mixed vegetables I used frozen
2 cups cooked chicken (diced) I used Tyson Grilled and Ready (in the freezer section)
1/2 cup milk
1/2 teaspoon pepper
2 (9-inch) ready-to-use pie crusts
1 egg slightly beaten

What To Do:
Preheat oven to 375 degrees.
Place one pie crust into 9-inch pie pan.
Combine soup, vegetables, chicken, milk and pepper.  I also added some garlic powder and salt.
Spoon into prepared pie crust.
Place second pie crust on top and crimp edges to seal.
Slit top crust and brush with egg.
Bake 35-40 minutes.
Cool 10 minutes before serving.

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