This was so yummy!
Ingredients
1 recipe pastry for a 9 inch double crust pie (I used the pie crust that you unroll.)
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
1 can condensed cream of celery soup
2 cans condensed cream of potato soup (I ended up using 2 cans!)
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
1 can condensed cream of celery soup
2 cans condensed cream of potato soup (I ended up using 2 cans!)
Directions
- Preheat oven to 400 degrees. Line a 9 inch pie dish with pastry.
- Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
- Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
- Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
- Put aluminum foil around the pie crust edges. Bake at 400 degrees for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.
1 comment:
I just wanted to say thanks for such a yummy and easy meal. I was looking for a semi homemade chicken pot pie and came across this recipe. I had all the ingredients in my kitchen already so there was no need to make a special trip to the store. Thanks again. Ms. LaDon G.
Post a Comment