Chicken Pot Pie
1 Rotisserie Chicken
1 Can Veg-all (15 oz)
1 Can Cream of Chicken Soup (10 3/4 oz)
1 Can Cream of Celery Soup (10 3/4 oz)
1/2 cup chicken broth
2 tbsp Minced onions
Salt & Pepper to taste
Roll out Pie Crust
Preheat oven to 350 degrees. You take the chicken off the Rotisserie and chop into pieces. Heat all the ingredients on the stove except the pie crust. You bring all ingredients to a boil. You can add more chicken broth to get to the consistency you like. Pour mixture into either a large Pyrex dish or 2 round dishes. Bake at 350 degrees for 25 minutes or until golden brown. Everything is already cooked so you can broil for approximately 1 minute to brown the crust. Quick and EASY!
Throw everything in and heat to a boil.
Spread in a pyrex or 2 pie pans.
I was out of the roll out pie crust (which I prefer over this) so I used biscuits and pulled them in half so it would cook throughout.
End result. I do like the pie crust better than the biscuits but I had to use what I had on hand! The kiddos didn't seem to mind...they ate it all up!
That looks alot like the recipe I use. If you are ever out of a pie crust topper, try this. It reminds me of the topper on the school's chicken pot pies.
ReplyDeleteJulie’s Chicken Pot Pie
(adapted from Peggy's Chicken Pot Pie)
Ingredients:
2 cups chopped, cooked chicken
2 cans cream of chicken soup
1 medium chopped onion
1 ¼ C chicken broth (put bullion cube in soup cans and fill with 1 ¼ C water)
2 cups plain flour
4 tsp. baking powder
Salt and pepper
2 stick margarine (room temp)
1 cup milk
Directions:
Preheat oven to 350°. Mix together and then place chicken, soup, broth and onion bottom of greased baking dish. Add 1 can corn, green beans, mixed vegetables or vegetables of your choice.
Crust: Mix flour, baking powder and butter until crumbly. Add milk and spoon over top. Dot with butter and bake 30 – 35 minutes at 350°.
OH that sounds good....I will have to try it. I use this recipe quite a bit and would probably use it more if I didn't have to get the pie crust. Thank you for sharing!
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