Saturday, April 16, 2016

Chicken-Vegetable Pot Pie






What You'll Need


  • Two boneless, skinless chicken breasts cooked, shredded
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • two ready made pie crusts
  • one tablespoon butter
  • One 16-ounce package frozen steam-able mixed vegetables
  • One 10-ounce can cream of chicken soup
  • 2/3 cup milk


How to Make It

  • Steam vegetables in microwave according to directions.
  • Set aside. Sautee celery and onions in butter in a frying pan on stove until tender.
  • Heat soup, milk and seasonings in saucepan on stove until bubbly.
  • Add sautéed celery and onions to soup mixture.
  • Add shredded chicken.
  • In an 8 X 8 baking dish, place one pre-made pie crust in the bottom of the pan (I use Pillsbury).
  • Cook in oven for 8 minutes according to directions.
  • Remove and fill dish with chicken-vegetable mixture.
  • Place second pie crust on top and crimp edges to the side of the dish to seal.
  • Bake at 350 degrees for approximately 30-40 minutes or until mixture is hot and bubby and the crust turns a light golden brown.
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