Tuesday, April 13, 2010

Chicken Pot Pie

This recipe comes from my co-worker, Val. She passed it along about a year and a half ago, and since then, I've passed it on to many people. It's super easy and quick--well, other than the baking part. But it's so tasty you won't even remember you had to wait an hour and 35 minutes to eat it.
Chicken Pot Pie
1 package Pillsbury pie crust (need both crusts)
2 big cans of canned chicken in water, drained and broken up
6 small potatoes (about 2 cups) diced (be sure to dice them very small, otherwise they don't cook through all that well.
2 cups chopped broccoli
2 cans cream of chicken soup (I usually use the Healthy Request stuff)
2 cups shredded cheddar cheese (I usually end up using a little less than a 2-cup bag)
salt and pepper to taste
(Some friends who have made it have made some adjustments, such as leaving out the potatoes or using canned potatoes, and including peas and/or carrots. I keep meaning to change it up, but I haven't yet.)

Put one pie crust on bottom of pie plate. Mix all other ingredients in a bowl.

Pour mixture into pie crust and cover with other crust. Cut an X on top of pie or poke holes with a fork. Bake at 350 for 1 hour 15 minutes.

Cool 30 minutes before serving (it's hard to do when you're hungry, but it's better that way!).

It never comes out looking like an actual piece of pie, but no matter. It's so good!

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