Wednesday, October 28, 2009

From My Country Kitchen



Easy Chicken Pot Pie


This was my first attempt at making chicken pot pie. It turned out good and tasty though!

Here's what you need:

1 package of 2 premade pie crusts
dried minced onion
1 lb. mixed veggies or canned Veg-All
salt & pepper to taste
4 Tbsp. water to steam veggies
1 can cream of chicken soup
store-prepared rotisserie chicken (or use leftover chicken or boil chicken & shred)

Choose diced veggies for even cooking. Peas, carrots & potatoes make good additions. In a pinch, canned Veg-All may be substituted.

Bake one of the pie crusts according to package directions. shred chicken with fork & remove skin and bones. Set aside.

Pour the veggies, water, salt & pepper, and dried minced onions in a microwace-safe bowl.

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

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

A perfect Autumn dish!

2 comments:

Kathy said...

Yum- Yum...comfort food and this is the season for it! Thanks for a great dinner idea, xoxo~Kathy @ Sweet Up-North Mornings...

A Stitch In Thyme said...

This is by and far one of my favorite homemade dishes ever. It screams warm welcome when served. Tammy