Wednesday, October 10, 2012

Rosemary Chicken Pot Pie



I'm ALL about it being easy sometimes. I say that contradicting any statement I may have said about it being fresh. I do not do pie crust. EVER. I am sorry. I draw the line there. Tonight I am making pot pies. Deep Dish Pot Pies. While grocery shopping I bought two cans of cream of mushroom/cream of chicken soup (pick your poison as far as my daughter is concerned, she hates it unless she loves it and does not know that the recipe has it in it) but when making the recipe only used one can. So the old rule of DO AS I SAY, NOT AS I DO, applies here. I have become my parents somehow in that one statement.

Rosemary Chicken Pot Pie
3 cups cut up chicken (I used a Rosemary Roasted Chicken from my local grocery store)
2 cans cream of chicken or mushroom soup
1 frozen bottom crust (you could use two sheets but I am avoiding using my pie pan so The Fireman can take to work)
1 refrigerator pie crust
4 cups of frozen veggies (your choice)

Take all the fat off the chicken and bones and cut up so you have 3 cups of meat (you will have some extra)
I am using this type of cream soup
You dont have to use a deep dish pie shell but we are. You get more food into them.
I chose this as one of the vegetables I was going to use. I microwaved to get the chill off. And added some regular mixed veggies

Add salt and pepper. Mix all well



Pile into the pie shell
Add the pie crust
Crimp the edges (not my strong suit) and cut vents in the top
Bake 350 until golden brown (about an hour)

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