Chicken Pot Pie
Makes enough filling for two 9" pies.
Click here for Pie Crust recipe.
Filling:
2 (10 oz) cans condensed cream of chicken soup
1 (about 16 oz) package frozen mixed vegetables (small carrot, peas, and corn mix, or something similar works well)
2 cups cooked chicken, cubed or shredded. (Canned chicken works also.)
1 (14 oz) can chicken broth (2 cups)
2 Tbsp flour
Mix everything in a pan; heat. Fill pies.
Bake at 350 degrees for about 1 hour (maybe longer) until crust is golden.
Makes enough filling for two 9" pies.
Click here for Pie Crust recipe.
Filling:
2 (10 oz) cans condensed cream of chicken soup
1 (about 16 oz) package frozen mixed vegetables (small carrot, peas, and corn mix, or something similar works well)
2 cups cooked chicken, cubed or shredded. (Canned chicken works also.)
1 (14 oz) can chicken broth (2 cups)
2 Tbsp flour
Mix everything in a pan; heat. Fill pies.
Bake at 350 degrees for about 1 hour (maybe longer) until crust is golden.
Notes: If you want to put one in the freezer to have later, that works great too. After putting on the top crust and before baking, wrap the whole thing in plastic wrap and freeze it. Bake for maybe 1 1/2 to 2 hours from frozen - just until the crust is golden. It turned out great when I tried it -- couldn't even tell it had been frozen!
Click here for chicken cooking tip.
(Recipe from Beth Ulvestad)
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