Friday, February 28, 2014

Chicken Pot Pie

   Our dear friends from Alabama had us over for dinner one night and she had cooked this amazing Chicken Pot Pie.  She is a really good cook to begin with but my mouth watered with this dish!  I always assumed it was a difficult dish to make because I had never attempted it and it just seemed like a lot of work.  This is not the case though.  It is simple to make and so delicious!  You will only need a few ingredients for this dinner.  I don't even add a side dish with it because it includes your vegetables, protein, and starch making it a complete meal!

You will need:

Vegetables of choice:
Green Beans
Celery Corn
Or any other veggie you want add or eliminate from the above list.  Birds Eye brand vegetables have a frozen packet of mixed veggies with everything included but onions and celery.  This is a really easy substitute requiring no chopping!

2 Pie Crusts (refrigerated 2 pack is what I have used)
Cream of Chicken soup
Chicken Broth
Sage (optional)
Salt and Pepper

1.  You will preheat the oven to 375°.
2.  Grease pie pan and spread 1st pie crust into the pan.
3.  Sauté the vegetables until tender.
4.  Add chicken, cream of chicken soup, and chicken broth to the consistency you would like.  Once warmed, pour into the first pie crust.
5.  Spread second pie crust over the top, sealing the edges.  Cut about 5-6 holes in the top and cook for 15-20 minutes until the crust is golden brown.

It is as simple as that!  Hope you enjoy this meal too!
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