Thursday, August 15, 2013

EASY Chicken Pot Pie

This recipe was adapted from Goose berry patch Quick & Easy Family Favorites. I've used lots of great recipes from this book:) 
Here's the recipe if you can't see it the recipe calls for the following only I changed it a little for things I had on hand.
2 (9in) refrigerated pie crusts
6 3/4-oz can of chicken (I used chicken strips and cooked in the microwave but you can use left over grilled chicken or about 1-1 1/2 chicken breasts depending on how big they are cooked and chopped up)
16 oz can mixed vegetables, drained (I used a 16 oz bag of frozen veggies-thawed)
10 3/4 oz can cream of chicken soup 
(I suppose you could use cream of mushroom too if you wanted to but it would obviously change the flavor a bit)
1/2 tsp celery flakes (I used a little less than that of celery seed)
1/4 tsp pepper
1/4 tsp poultry seasoning (I used garlic salt& minced dried onion as a substitute but you could add anything you really feel like)
Serves 8 

Cook Chicken (Or ignore this step if its canned or already cooked) and cut into small bite size pieces.

Fit 1 pie crust into 9" pie plate & moisten crust with water just a little.
Mix veggies, spices, chicken, and cream of chicken soup together in a bowl and pour into crust.
Put 2nd crust on top and roll edges under together. You can make it look fancy if you want:)
Cut slits in top and cook in oven for 45-50 mins at 400 degrees. Again, you can make it look fancy if you want. 
P.S. Mine took closer to 60 mins to cook all the way through for some reason? 

And wahlah! A fast, easy, tasty meal with little effort& you didn't even have to dirty that many dishes! This is a great meal for those nights when you don't want to spend much time in the kitchen or when you forget to pull out meat to thaw (which I am guilty of ALOT)!:) 

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