Ingredients: 2 c. shredded cooked chicken
1 can cream of potato soup
1 can cream of chicken or celery
1 can mixed vegetables, drained
1/2 c. milk
1/4 t. thyme
1/2 t. pepper
1 refrigerated pie crust
1 egg, slightly beaten
Assembly:
Mix 1st 7 ingredients together and pour into a deep dish pie pan. Roll out pastry to fit top. Brush bottom with egg. Place over filling, egg side down. Cut slits and flute edges. Brush top with egg. Cover and bake or freeze.
To bake that
day: Cover and bake at 400 for 35-40 minutes or until brown.To bake from frozen: Cover edges with foil: place on a baking sheet. Bake at 425 for 30 min. Reduce heat to 350; remove foil and bake 50-55 minutes longer or until golden.
I've thought about making this meal quite a few times, but wasn't sure how it would freeze. I'm looking forward to the comments you get. I would love to make this for our group too.
ReplyDeleteWonderful! Great flavor! Whole family liked it and said let's have it again! Followed your instructions--uncovered the crust for the last 10-15 minutes to brown it. Thanks so much for great comfort food!
ReplyDeleteWe really enjoyed this chicken pot pie. I loved the crust and it was very flavorful. Thanks!
ReplyDeleteDelicious!
ReplyDeleteI will be making this again! I like extra crust, so I will probably put it into a pie shell.
Thanks Andrea!
This was absolutely DELICIOUS!!! It was so nice on a cold winter day! We had this one night when I had a CAbi show. My parents were here to watch the girls as Chad was out of town. They said it was delicious too. I got some after the show! YUM! Girls picked a few of the veggies out, but ate it quite well! I will definitely be making this one again!
ReplyDelete