Chicken Pot Pie
This is an easy favorite...rather than buying them frozen I whip these up in no time.
chicken pot pie
1 pkg already made pie crust (2-9" inch) next to the butter.
1 can cream of chicken soup
1 bag frozen peas and carrots
2 chicken breast grilled and shredded or chopped into bite size pieces
1 T. cumin
1 T. herbs de Provence
Combine the soup, veggies and spices in a bowl and mix well. Take an 8 or 9 inch round pie pan or individual ramekins and grease lightly. Cut out the pie crust to fit both inside the pans and on the top. Spoon the soup/veggie mixture into the pie pan or ramekin. Top with the pie crust and cut 2 slits into the top using a knife.
Optional: brush the top of the pic crust with an egg white.
Bake in a 350 degree oven for 40-45 minutes or until the pie crust is brown and the inside is bubbly hot.
Enjoy!!!
chicken pot pie
1 pkg already made pie crust (2-9" inch) next to the butter.
1 can cream of chicken soup
1 bag frozen peas and carrots
2 chicken breast grilled and shredded or chopped into bite size pieces
1 T. cumin
1 T. herbs de Provence
Combine the soup, veggies and spices in a bowl and mix well. Take an 8 or 9 inch round pie pan or individual ramekins and grease lightly. Cut out the pie crust to fit both inside the pans and on the top. Spoon the soup/veggie mixture into the pie pan or ramekin. Top with the pie crust and cut 2 slits into the top using a knife.
Optional: brush the top of the pic crust with an egg white.
Bake in a 350 degree oven for 40-45 minutes or until the pie crust is brown and the inside is bubbly hot.
Enjoy!!!
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