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Chicken Pot Pie
I've been making this for a while, but last nights was the best I'd every made so I thought I'd share the recipe with you ladies. This is my Mom's recipe, I'm not sure where she got it.
1 box refrigerated pie crust (2 crusts total)
3 cans veggies (I use 1 can of mixed, 1 can of corn, and 1 can of diced potatos but you can use whatever combination you want)
2 cans cream of chicken soup
2-3 cups cooked chicken diced or shredded
Mix soup, veggies, and chicken in bowl. Spray pie pan with cooking spray. Lay one crust in pan and fill with veggie mixture. Roll second crust over the top and crimp the edges. Poke holes in the top with fork or knife and brush melted butter over the whole top. Bake at 425 degrees for around 40 minutes or until top is golden brown.
Re: Chicken Pot Pie
I wonder if I could do this with tofu for my kids instead of chicken as well hmmmm
I guess its pams random thoughts day
I guess I am spoiled living in Monterey for 14 years (salad bowl of america) I just got used to doing fresh. My parents have a garden as well so it just the way I do thing. Nothing wrong with canned or frozen.
My girls well 2 out of the 3 are vegitarians so I make 2 of almost everything just out of habit.