Thursday, January 28, 2010
Easy Chicken Pot Pie!
Have you noticed that 90% of the recipes I post on my blog are easy peasy lemon squeezy?
I love easy! I don't have time to spend hours in the kitchen every day! In fact, I don't know many wives and Mothers that do have the time. Anyway. I think it's pointless to do everything from scratch when there are so many great products out on the market these days.
In this recipe, I took advantage of one of those products...already prepared pie crusts that you find in the dairy section at the grocery store. Using them enables you to make this pot pie in minutes.
Another thing that I also pick up sometimes when they are on sale is the baked chickens that the grocery stores carry. I will bring it home, clean it and freeze the chicken so I can use it in recipes later. It cuts my cooking time tremendously!
Chicken Pot Pie
1 box of Prepared Pie Crusts, let sit at room temperature for 15 minutes
1 - 1 1/2 lbs. of Chicken, cooked and diced
1 1/2 cups of Frozen Mixed Vegetables
1 can of Diced Potatoes, drained
1 can of Cream of Chicken Soup
Salt and Pepper, to taste
~Preheat oven to 425 degrees F.
~In a large bowl, add prepared chicken, frozen vegetables, diced potatoes, soup, salt and pepper.
~In a pie plate (I use a glass one), line the bottom with one of the prepared pie crusts.
~Put the chicken, veggie and soup mixture in the pie plate on top of the first crust.
~Cover with the second pie crust. Fold the edges under the bottom edges and pinch the two together.
~Using a sharp knife, cut some air holes into the top crust so pie doesn't build up steam and explode.
~Cover the edges of the crust with foil so it doesn't burn before the whole pie cooks.
~Bake with the edges covered for 20 minutes.
~After the first 20 minutes, remove foil and bake for another 20 minutes.
~Let sit for 10 minutes to set.
Thanks for stopping by my kitchen!