Monday, October 8, 2007
Chicken Pot Pie
Ahhhh, this was excellent. I can't wait to make it again. A super easy- super delicious dinner that (when you're cooking for 2) makes multiple dinners.....unless you leave it out all night long. I foiled it up but it was still ever so hot, so I thought I'd let it sit for a bit, and then I fell asleep & we went to bed and forgot about the beautiful, wonderful chicken pot pie. I polled everyone I knew (thanks for your thoughts and stories!) and decided that we toss it rather than risk a very upset tummy or worse. So alas, this was only one dinner, but a great, easy recipe that I will definately make again!
Frozen Pie Crust (both sides) thawed
1 can cream of mushroom soup
1 can cream of chicken soup
1 medium sweet onion, chopped
1 cooked roticerie chicken remove skin and bones and fat & chop up
3/4 of a bag of frozen broccoli
3/4 of a bag of frozen baby carrots
(I love peas, but nate hates them...I think you should add them!! They're delicious!!)
(spices are aproxamate, I just added & tasted)
1 tsp basil
1 tsp oregano
1 tsp kosher salt
1 tsp pepper
Pre-heat oven to 400
Lightly grease glass pie dish and roll out bottom crust, place on foil covered cookie sheet. in a large pot over medium heat combine all ingredients and stir until all are well combined. Pour mix into pie crust and top with second crust,press & seal edges. Cut a few little vent holes in the top.
Bake at 400 about 35-45 minutes or until crust is golden brown.
Let cool at least 20-30 minutes before slicing....and DON'T forget to wrap and refridgerate your leftovers!!!