Wednesday, November 16, 2011

Easy Chicken Pot Pie

I used to love those oven-ready pot pies from freezer section. You know, the ones with a day's worth of sodium and enough calories and fat for a couple meals. This recipe is reminiscent of those, except better, as it's mostly homemade and much better for you. I whipped this up in about fifteen minutes and loved it.
I actually made two--one to eat, and one to freeze. Ingenious, huh? Wasn't my idea, that's the way the recipe from "Simple and Delicious" had it. But smart thinking on someone's part.

-4 cans cream of potato soup
-4 cups cubed cooked chicken
-4 cups mixed vegetables of your choice
-pie crust

Cook or warm chicken in a skillet. In a separate bowl, mix soup and vegetables. Add chicken and stir together. Fill equally into 2 pie pans. Cover with pie crust. Flute the edges and cut slits in the top of the pie. Bake for 25 minutes at 400.

For the frozen one, when you serve, you have to thaw for thirty minutes, then keep the pie edges covered loosely with foil. Bake at 400 for 20 minutes, then reduce temp to 350 for 60 minutes. Dinner is ready without any prep!

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