Tuesday, November 4, 2008

Chicken Pot Pie

This recipe is so delicious and so simple! My dear friend Dana has had this on her blog for several months and I can say with great emphasisim, it is fantastic!

I made a few changes to how I usually make it this time, including making it mile-high style (this was one BIG pie) and adding 1/2 a can of cream of celery soup. I also used a rotisserie chicken, lemon-herb seasoned, this time since I was in a bit of a rush to make it. I can't tell you how good it was!


1 package of rolled refridgerated Prepared Pie Crust (Found in the pillsbury section of store)
1 to 2 cups Chicken cooked and shredded into bite sized pieces
1 (16 oz) bag of your favorite frozen vegetables cut into bite sized pieces (I use peas and carrots)
2 cans Cream of Chicken Soup


Pre-heat oven to 375°

Place first pie crust into pie pan and smooth down. Alternately fill crust with cooked chicken, veggies (You can cook them first, I never do and it turns out well) and soup until it reaches desired fullness. Place 2nd crust on top and pinch the edges together.

Vent the top crust a few times.

Bake at 375° for 45 minutes.

Source: Dana at Freddie's Favorite Foods

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