Tuesday, July 14, 2015

(Nothing to It) Chicken Pot Pie

The first time I ate this pot pie recipe, I had just welcomed my third child, my second boy. A friend from my Sunday school class brought it to us. That sweet, chunky baby boy is now fourteen and will start high school this year - that seems impossible. Better move on; I'll be needing a tissue. Back to the recipe...


Ingredients:

2 large chicken breast, boiled and chopped
1 can of cream of chicken soup
1 can of Veg-all, drained
1/4 cup of mild shredded cheddar cheese
salt and pepper
1 box (2 crust) ready to bake rolled pie crust for 9" pie

Take the pie crust from the freezer and let it thaw for about an hour. Microwaving to help out the thawing process is a no-no (don't ask me how I know this). While the crust is thawing, boil and chop the chicken into bite size pieces. Preheat the oven to 350 degrees. After about an hour, roll out the bottom of the crust and place it in a pie plate. Fill it with the chopped chicken.


Mix the soup and Veg-all next. 


Pour over the chicken and salt/pepper to taste. Sprinkle on the cheese. 


Put the top on the pie and pinch up the over-hanging crust.


Bake for 30-40 minutes until the crust browns. 


Slice and serve! This is a great week night recipe and serves 6-8. It's one of my kids' favorites.

Kathryn  

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