Wednesday, July 13, 2011

Chicken Pot Pie

2 - 3 skinless, boneless chicken breasts
1 can cream of chicken soup, undiluted
3 - 4 c mixed vegetables like frozen peas and carrots and diced potatoes
pie crusts

Boil or steam chicken breasts till done then shred or chop.  Cook vegetables in enough water to cover till tender.  Drain off most of the water saving about 1/2 cup.  Add soup and chopped chicken to veggies and mix together.  Place bottom crust in pie pan, add filling mixture, add top crust and slit top to vent.
Bake at 375 for 45 minutes.

I have made this without a crust and it was great with just a slice of bread on the side.
Or use Biscuits with the Basic Baking Mix (Bisquick)

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