Recipe Share
I thought I’d share a recipe with you. I’m always on the lookout for fast and tasty recipes, so please feel free to leave one in the comments.
This recipe was originally on a can of mixed veggies, but over the last 10 years, I’ve changed it and made it my own. I encourage you to do the same. It’s quick and super tasty. A good work night / busy day meal.
Chicken Pot Pie
Pre-heat the oven to 325° and set out the pie crusts so they come to room temp.
One can of all white meat chicken breast - You can use “fresh” chicken f you’ve got it, but canned is easier for me.
One large can of mixed veggies - I hate mixed veggies, so I use a can of corn and a can of peas and carrots.
One 18.8oz can of Roasted Garlic Potato Soup - Of course, regular potato soup will work, too.
Thyme to taste - This is very important. It won’t taste like pot pie without thyme.
A splash of milk if you think it looks too thick
Two pre-made pie crusts. The rolled-up-in-a-tube kind, not the frozen kind. I like Pillsbury the best, but I’m sure any brand will be good.
In a mixing bowl, add drained veggies, soup, drained chicken, and thyme. Mix it all up with a fork. (The fork breaks up the chicken into smaller pieces.) Add a splash of milk if it looks too thick. You want it to be a pudding consistency. The veggies will add water to the mixture as they cook, so it ends up thinner when it’s done.
I use a 2 quart Pyrex bowl for my pot pie. Just line the bottom of the bowl with one pie crust and then add the pot pie mix. Next, place the second pie crust on top and fold over the edges. It makes a thick, yummy, crusty edge. Then, dock the top a couple of times with a fork or knife to let steam escape.
Bake at 325° for about 45 minutes. You may need a little more time, depending on your oven.
Filed under: uncategorized on June 19th, 2007
OH, that sounds really yummy and simple. I know my husband would like this. It’s the type of thing he enjoys. I’ll see if I can find a recipe that you’ll like and post it later for you.
Mm, that does sound good. For the summer I have pretty much sworn off turning on the oven, however, but come fall that sounds like a delicious recipe!
The pot pie sounds amazing….definitely going in the recipe box! Here’s my contribution:
Lemon Chicken Salad
1. Mix 1/4 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon lemon juice and 1 teaspoon salt. Refrigerate.
2. In a separate bowl, mix 2 cups cooked, chopped chicken (either from a can or two chicken breasts) and 1 cup halved grapes.
3. Just before serving, stir sour cream mixture into chicken mixture. Garnish with (real) bacon bits. Serve with crackers or inside pita bread.
This is a summertime standard in our house. Easy to make and refreshing. You can go low-cal by changing up the fattiness level of the mayo and sour cream (and leave off bacon bits, but we like them).
Thanks to Rachel Ray I’ve discovered an easy desert but she used fresh fruit and I used frozen.
1 Sara Lee pound cake (freezer section) defrosted & cut into slices
1/2 to 1 Cup of Frozen berries (any kind you like) - microwave for about 15-30 seconds to take chill off & create some juice (might need to taste as a little sugar may need to be added if berries aren’t sweet enough)
Vanilla Pudding Cups- premade kind in the refrigerator section
Whip Cream
Lay piece of pound cake on a plate
Scoop part of the berries w/some of the juice on bottom layer of pound cake
Add 1/2 container of pudding on top of berries
Lay another piece of pound cake on top of berries and repeat
Add Whip Cream
This took me about 5 or 10 min to throw together for a summer treat.
Tina