21 March 2008

And one more from Leighs blog

Easy Chicken Pot Pie
1 can cream of celery soup (cream of chicken or cream of mushroom)
1 can Veg-all vegetables (or frozen mixed vegetables)
1 can french fried onions
1 pie crust
chicken (left overs)
seasoning - I use Greek Seasoning, but you can season with salt, pepper and some garlic.

You can use store brand for all the items. Depending on the size of your pie plate, its depth, and how many veggies you put in, you can make 2 pies. I prefer to make my own pie crust. It's easy and it's certainly cheaper than buying, but you can buy the store brand pie crust to save money. Also, if you roast a chicken and have left overs, pick the chicken off the bone for this recipe. Or if you buy the Walmart frozen skinless chicken breasts, I use 2. I do not cook them first.

Okay, back to the recipe. Preheat your oven to 350 deg. Put your pie crust in the bottom of your pie pan. Prick with a fork to give it some air and keep it from swelling. Cook for about 10 minutes or so. Dump your cream of celery soup and the Veg-all vegetables in a bowl and mix well. Cut up your chicken to 1" pieces and put in the soup mixture. Put all this in the pie pan over the pre-baked shell. Put in oven for 30 minutes. Top pie with fried onions and cook another 5-10 minutes.
Voila. Easy. Cheap. And tasty!

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