Friday, December 4, 2009

Super-Duper Easy Chicken Pot Pie

My friend, Holly, sent in this recipe. This meal has been a family favorite at my house. I modified it a little bit.

2 tablespoons of butter
1-2 chicken breast
Sprinkling of Season Salt
1 small can Veg-all
1 can cream of chicken*
1 pack of refrigerated pie crust (contains 2)
Salt and pepper to taste

Preheat oven to 425 degrees Cut butter up into small chunks and place on pie plate in oven as the oven is preheating. In skillet, cook chicken (sprinkled with a bit season salt) in a little bit of oil. Shred chicken and place in a medium bowl. Add melted butter, Veg-all, cream of chicken soup and chicken. Add a 1/4 cup of milk and salt/pepper to taste. Stir it all together. Spread one pie crust on bottom of pie plate, and spoon in filling. Place other pie crust on top, crimp and make vent holes. (I spray cooking oil on top to give it a golden color.) Place in a preheated oven for 30-35 minutes. Enjoy!

This meal along with a salad) feeds my family of 5 with three young children. If you are making it for a larger crowd, you may want to make two.

*I made this recently and I was missing cream of chicken soup. I used cream of mushroom soup with a spoonful of Better than Bullion - chicken flavor.

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