Wednesday, March 24, 2010

What Are We Eating Wednesday? Chicken Pot Pie

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I really love a great pot pie! I think the combination of the flaky pie crust with the tender veggies and chicken is just delish! I love that this dish can easily be made in double and then half of the finished product can be frozen for later!

carrots (sliced)
celery (sliced)
broccoli florets
chicken breast cut into chunks
1-2 cans cream of chicken soup (or mushroom, celery, broccoli... whatever you have on hand)
salt, pepper, garlic powder, onion powder, and paprika to taste
a pie crust of your choice
1 egg (lightly beaten)

Yummy add-ins:
shredded cheese
bell peppers
whatever else you enjoy in your pot pie!

In a dish, combine all your veggies, soups, chicken, and spices and mix together.

Line a pie pan with your pie crust and pour in your filling.

Place your second pie crust on top and seal. Poke some holes for the steam to escape.
Brush the egg over the top of the pie crust.

Bake at 375* for 1 hour (if you need to put foil around the edges of your crust to protect it from burning... do that).

When done, it should be a lovely golden brown and the crust should be done all the way through.

Serve up... and enjoy!


Kelli said...

Wow, that looks so good! Do you have to pre-cook the chicken, or do you put it in with the veggies while it's raw?

Michelle Turner said...

Just toss it in raw! No pre-cooking here!

Kelli said...

Great! That makes it nice and easy! I always love a dinner that doesn't involve getting a lot of pots and pans dirty!