Sunday, March 8, 2009

Chicken Pot Pie

This is another reasonably easy meal. We usually use leftover turkey in this. Add whatever sounds good. We really like this.

Chicken Pot Pie VI

2 pie crusts (Pillsbury does a wonderful job of them!)
4 boneless, skinless chicken breast halves
1/2 cup chopped onion (optional)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cup frozen mixed veggies
Salt and pepper to taste

Preheat oven to 350 degrees. Put the chicken and onion in a medium sauce pan and add enough water to cover. Simmer over medium heat for 8-10 minutes, until chicken is cooked through. Drain and dice chicken.

In a large bowl, combine everything. Mix thoroughly. Put one pie crust in the bottom of a pie pan, pour mixture over top. Cover with 2nd pie crust. Seal edges of pie. Cut steam vents in top. Bake in oven for 50 minutes, until pastry is golden brown.

My notes:
I have never cooked chicken and done it the way it says to. I just typically use leftover chicken or turkey and cut it up. I usually don't measure anything, and just dump into a BIG bowl. I just keep adding stuff until it looks good. I usually make 2 or 3 pot pies. I cook one, and stick the others in the freezer. They freeze very well. If you don't have room for the whole pie in the freezer, just put the insides in a baggie, and when you are ready, get pie crusts, thaw out the insides, and dump into the pie crust.

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