Tuesday, March 29, 2011

Stephen’s Chicken Pot Pie

This recipe was given to me by my  friend Stephen. Thanks Stephen!!
•One regular crust Pillsbury pie crust – use both as they come in packages of two.
•Two cans of regular size VegAl
•Two cans of good, already cooked chicken in water – Swanson has some good stuff
•Cheddar cheese, shredded, mild or sharp – Just enough to make it a bit cheesy, but this is to taste really.
•One can of Campbell’s Cream of Chicken soup
Season to taste, garlic (chopped or minced), Lawry’s Seasoned Salt, Fresh cracked pepper corns. You mix all these pretty much after draining what needs to be drained, meaning most of it. Then place in a thawed pie shell. Cover with the second pie crust. Crimp edges and poke holes in the top. Cover with an egg wash and place in a 350 degree preheated oven for about 30 minutes or until top is browned nicely. Comes out wonderful and you really didn’t have to do much. One pie feeds two people quite well – also stores in the fridge pretty well for several days too.

No comments:

Post a Comment