Friday, May 18, 2012
Chicken Pot Pie
I make the easiest Chicken Pot Pie EVER! Hope you will agree.
It starts out with my very favorite cooking tool, my Pampered Chef Deep Dish Pie Plate. You will see that I use this tool often and I am a lover of all things Pampered Chef.
Then I use store bought pie crust, to some this may be a sacrilege but for my family is works just fine. After rolling it a bit, I gently place it into my pie plate.
Then I gently prick the bottom and sides of the shell with a fork.
Then I add the filling. This is so quick & easy. First a defrost a bag of mixed vegetables then I add a can of cream of "something" soup. This is where you can really make this recipe your own. I have tried cream of chicken, cream of broccoli, cream of asparagus, cream of potato and cream of onion. I've even tried cheesy broccoli. All simply DIVINE. I have even precooked some cubed potatoes and added that as well and it makes it all the more heartier. Lastly, I add cooked chicken cut into bite size pieces. Mix well.
Then after rolling, I gently place the top crust over the filling and cinch the edges closed by rolling the bottom crust over the top and twisting while pinching all around the pie. Lastly I cut small vent holes in the top to let the steam escape.
Bake at 350 for 25 minutes or until the top is golden brown . Enjoy!