Easy Chicken Pot Pie

Here’s another oldie (Oct 19, 2009)  from my Facebook Notes aka…my blog before my blog.

Well…got the recipe from Cooks.com 

and it goes like this…except I added a can of diced potatoes & boiled chicken breasts instead. and…I didn’t know what dried minced onion was…so none of that lol 


EASY CHICKEN POT PIE 

1 package of 2 premade pie crusts 
1 dried minced onion 
1 lb frozen mixed vegetables 
salt and pepper to taste 
4 tablespoons water to steam the vegetables 
1 can of cream of chicken soup 
store-prepared rotisserie chicken 

Choose diced vegetables for even cooking. Peas, carrots, and potatoes make good additions. In a pinch, canned Veg-All style mixtures may be substituted. 
Bake one of the pie crusts according to the packaging directions. Shred the rotisserie chicken with a fork and remove the skin and the bones. Set it aside. 

Pour the vegetables, water, the salt and pepper, and the dried minced onions in a microwave-safe bowl. 

Put the bowl in the microwave until tender. Once the vegetables are done, combine the shredded chicken, the vegetable mixture and the can of cream of chicken soup in a large bowl. Pour the mixture into the cooked pie crust. 

Place the uncooked pie crust on top of the pie and cook on 420°F for 15 minutes; reduce heat to 375°F and continue to bake until lightly golden (about 20-30 more minutes). 


NOW…Danny did eat this & pretended he liked it. ANd it was ok…but kinda dry…if I make this again…I will use this tweaked recipe…. 

EASY CHICKEN POT PIE 

1 package of 2 premade pie crusts 
1 can of whole kernal corn 
1 can of green peas & carrots 
1 can green beans 
1 can diced potatoes 
(b/c I don’t like the taste of frozen vegetables) 
salt and pepper and garlic powder to taste 
2 can of cream of chicken soup 
store-prepared rotisserie chicken 

Bake one of the pie crusts according to the packaging directions. Shred the rotisserie chicken with a fork and remove the skin and the bones. Set it aside. 

Pour the vegetables,the salt and pepper and the shredded chicken, the vegetable mixture and the can of cream of chicken soup in a large bowl. Pour the mixture into the cooked pie crust. 

Place the uncooked pie crust on top of the pie and cook on 420°F for 15 minutes; reduce heat to 375°F and continue to bake until lightly golden (about 20-30 more minutes). 




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