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Friday, October 14, 2011

Easy Breezy Chicken Pot Pie

This recipe was thrown together out of convenience and necessity.  Most ingredients, you would have on hand anyway.  I buy several varieties of the canned soup and frozen veggies so I have them on hand when I am looking for a quick fix dinner.  The kids favorite is anything with an abundance of cheese!  Here is the basic recipe and then below I will give you some ideas for variations.  Experiment with the soup, veggies, meat and cheese as the sky is the limit!!

Oh!  You also can have a variety of choices for the pies crusts as well.  Besides making your own…you can buy a set ready made by Pillsbury for both the bottom and top crust. Or you can buy a frozen deep dish pie crust and use the puff pastry dough by Pillsbury for the top.  I have done it both ways…and it’s good.  However, when I do the Pillsbury ready made pie crusts in the canned biscuit section…I take granulated garlic and sprinkle it on the bottom and press it in & then sprinkle it on top.  Yummy!!

 Crock Pot Chicken Pot Pie - comfort food!

Pie crust method of your choosing
1 can creamed soup
1 bag of frozen veggies in a sauce
2 c. shredded cheese
16 oz shredded chicken
½ tsp Crazy Jane’s Mixed Up Salt
1 ½ tsp McCormick’s Mediterranean Spiced Sea Salt
Fresh Cracked Pepper

Directions:  Cook veggies in the bag for about 3 minutes in the microwave.  Mix with the can of soup, cheese, chicken, and seasonings.  Place in the pie shell and top with the remaining dough.  Slit the center and cook at 350 degrees for 30 – 45 minutes (if nothing is too frozen or cold in the filling, then 30 minutes is about right).

·         1 can cheese soup, 1 pkg of frozen broccoli (or broccoli & cauliflower) in cheese sauce, 2 c cheddar cheese
·         1 can cream of mushroom & chicken soup; mixed veggies in cream sauce, 2 c Monterrey jack cheese

Great soups include:
Cheese Soup
Creams of Chicken, Mushroom, Asparagus, Shrimp, Celery

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