Post by chief_cook2 on May 18, 2007 15:22:02 GMT -6
KFC Chicken Pot Pie
3 large potatoes, peeled and diced
2/3 cup frozen peas
1 large can chicken drained
4 carrots, peeled and diced
2 cans of cream of chicken soup, undiluted
1 soup can milk
2 TB onion, diced
Cook onions, potatoes, and carrots till totally cooked in boiling
water. Drain the vegetables. Add the chicken then the chicken soup mix well.
The mixture should be thick but not too thick.
For the crust make the buttermilk biscuit recipe and roll thin. Center the
crust on
top of the pie and brush the top with butter.
Bake at 350ยบ F., for 20 to 25 minutes until the top is nice and brown.
Joanie's Note:
I buy the individual foil pans at the grocery store and make individual pies.
That way I can freeze
them. Now that there are only 2 of us to cook for, I find I freeze a lot of
my prepared foods. I have
a hard time cooking for just 2. I'm so used to cooking for a crowd. So I
freeze a lot of leftovers.
It's nice to have them on hand when I need them.
3 large potatoes, peeled and diced
2/3 cup frozen peas
1 large can chicken drained
4 carrots, peeled and diced
2 cans of cream of chicken soup, undiluted
1 soup can milk
2 TB onion, diced
Cook onions, potatoes, and carrots till totally cooked in boiling
water. Drain the vegetables. Add the chicken then the chicken soup mix well.
The mixture should be thick but not too thick.
For the crust make the buttermilk biscuit recipe and roll thin. Center the
crust on
top of the pie and brush the top with butter.
Bake at 350ยบ F., for 20 to 25 minutes until the top is nice and brown.
Joanie's Note:
I buy the individual foil pans at the grocery store and make individual pies.
That way I can freeze
them. Now that there are only 2 of us to cook for, I find I freeze a lot of
my prepared foods. I have
a hard time cooking for just 2. I'm so used to cooking for a crowd. So I
freeze a lot of leftovers.
It's nice to have them on hand when I need them.