Post by cuteascountry_Shortcake on Sept 20, 2005 18:13:33 GMT -6
Here is a recipe for chicken pot pie that I've used in the past that's very easy to make. I've made it like it is or a couple of times, I added more spices such as thyme, poultry seasoning, or sage if the mood struck me to do so. Either way, I hope you enjoy the recipe, it's one of my favorites. Happy New Year!! Mary H from Alabama
Chicken Pot Pie
2-9 in deep dish ready to bake pie crusts (inexpensive frozen ones, thawed)
1 sm bag of frozen mixed vegetables
2 cups cooked, diced chicken (not canned chicken)
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust. Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.
Chicken Pot Pie
2-9 in deep dish ready to bake pie crusts (inexpensive frozen ones, thawed)
1 sm bag of frozen mixed vegetables
2 cups cooked, diced chicken (not canned chicken)
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust. Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.