Sunday was the perfect time for Chicken Pot Pie. Nick loves this dish and mentioned last week it was time for us to have it. I cooked some boneless chicken breasts that were on sale a couple of weeks ago instead of using the rotisserie chicken that I typically use. This recipe is so easy and tastes so good. This was my only cooking experience this weekend. I had originally planned on trying a new recipe for Vodka Sauce this weekend but got lazy after my brother left Sunday afternoon and didn't want to go to the grocery store to get the things I needed. This happens to me alot but I think the Chicken Pot Pie was a nice substitute. Maybe I'll have the Vodka Sauce for my birthday dinner this coming weekend.
I'm trying now to figure out what the menu will be this week. I'm thinking a big pot of chili is due and I'm sure spaghetti will work it's way in also.
Here's the recipe for the Chicke Pot Pie:
Quick & Easy Chicken Pot Pie:
2 - Cans Cream of Potato Soup
1 - 16 oz. Can Veg-All, drained
2 Cups chopped cooked chicken *(I typical use a rotisserie chicken from the grocery store)
1/2 Cup chicken broth
1/2 Cup Milk
1/8 tsp thyme
black pepper to suit taste
2 - 9" Refrigerated Pie Crusts
1 Egg, beaten
Drain Veg-All. Combine all ingredients, except egg, in a bowl and mix well. Put one crust in the bottom of a pie plate, spoon mixture in pie plate and cover with other crust and crimp edges to seal. Cut 3-4 slits in top of crust then brush with beaten egg for a golden brown crust. Cook in a 375 degree oven for approximately 45 minutes or until crust is golden and filling is bubbling through slits in crust. Let cool about 10 minutes before serving.
Serve & enjoy!
*I have used 2-3 boneless chicken breasts boiled in water, butter, salt, pepper and garlic instead of the rotisserie chicken. I usually use the whole rotisserie chicken without the skin.
Let me know what you think if you try it.
Have a great Monday!