Budget-Friendly Recipe--Chicken Pot Pie
If you are like me, I know that your days are filled with running errands, taking care of kids, doing the laundry, and whatever else life throws your way, right? Sometimes I get so busy that I forgot to stop and think about what is on the menu for dinner that night! I try to stick with a weekly menu, but I must that there are times that does not happen! If this happens, I love to have a few go-to recipes on hand that I can whip up in no time! Here is one of those go-to meals for the easiest and tastiest Chicken Pot Pie that you will ever eat! It is also very budget-friendly! I have my wonderful mother to thank for this yummy recipe that has been in our family for years!
DIRECTIONS ::
Preheat oven to 375 degrees.mix together chicken, soup, and veggies
unroll pie crust onto a pie plate
INGREDIENTS ::
1 can of Cream of Chicken Soup
1 can of Mixed Veggies-any kind will work
1 ½ to 2 cups of shredded chicken (I always use leftover Rotisserie chicken-we get 2 meals out of one this way)
1 box (2 crusts) roll out refrigerated pie crust (I just use the store brand, but Pillsbury is great too)
Salt/pepper for seasoning
INSTRUCTIONS :: place veggie mixture into pie crust
unroll second pie crust on top of mixture-flute edges and vent the middle of the pie -Mix together Cream of Chicken soup, Mixed canned veggies, and Shredded Chicken in a bowl. Add dash of salt/pepper just to lightly season the mixture.
bake @ 375 degrees until bubbly and brown then Enjoy!
-Unroll one of the pie crusts into a pie pan.
-Place chicken/veggie mixture onto the pie crust.
-Take the remaining pie crust and roll out onto the top of the chicken/veggie mixture.
-Flute the edges of the crust and place a vent in the middle of the pie crust so that steam can escape.
-Use a light egg wash to coat the top of the crust-this will make the crust a nice glossy and golden brown color.
-Place in the oven and bake until crust is nice and golden and the pie is bubbling!
-Enjoy and Eat! You will not be disappointed!



Wednesday, March 10, 2010 at 3:57PM


