Post by chief_cook2 on Oct 24, 2003 17:10:50 GMT -6
2 - 9 inch pie crusts 2 cups chicken, cooked 1 small onion, chopped 1/2 cup celery, chopped 1 - 10 oz. can cream of celery or cream of chicken soup 1/2 cup cooked carrots 1/2 cup frozen peas 2 small potatoes, diced and cooked 1/2 tsp. sage Salt and pepper to taste
Place 2 - 3 boneless chicken breast in a large pan with enough water to cover. Bring water to a boil and add celery and onion. Reduce heat to low and simmer until chicken is cooked and onion and celery are tender. Meanwhile, place potatoes in boiling water and cook until tender, drain off water. When chicken is done, remove it from the pan, allow to cool and cut into bite-sized pieces.
Remove celery and onion from pan with a slotted spoon and reserve. Drain off broth reserving about 1/4 cup to be used in the pie. Add celery and onion to the chicken. Add cream of celery soup, 1/4 cup broth from chicken, carrots, peas, potatoes, sage and salt and pepper. Mix well. Place 1 piecrust at the bottom of a greased pie plate. Pour mixture into piecrust and cover with remaining piecrust. Bake at 350 degrees for 30 - 40 minutes until crust is golden brown. Allow to cool for 5 - 10 minutes before serving. If you would like a short cut you may use a package of frozen mixed vegetables instead of using the individual vegetables. You may also substitute diced turkey or beef for the chicken.
The Skinny: Make sure you use boneless and skinless chicken. You can probably find low fat cream of celery or cream of chicken soup.
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