Wednesday, November 9, 2011

Semi-homemade Chicken Pot Pie!

We love to cook, but we don't like things that take forever or a lot of effort. When we are hungry, we want something yummy and homemade, but also quick, easy and cheap. Pot Pies are great in the fall. They are warm and filling, and take FOREVER to bake when frozen, so we figured they can't be that hard to cook from scratch-ish.

What you will need:

1 Chicken Breasts

1 can Cream of Chicken soup

1 celery stalk

1 cup frozen mixed vegetables

1 box pie crust

1. Grill the chicken and cube.

2. Cut the pie crust in half, and fit into the bottom of the pan you are gonna use.


3. Blind bake the bottom crust for about 5 min.

4. Mix together the can of soup, frozen vegetables, chopped celery, and cup of mixed vegies.


5. Scoop mixture into the crust.


6. Cover and trim the pie crust (don't forget to poke a few holes)


7. Bake at 350 for 45 minutes or until crust is golden brown and cooked.


8. ENJOY!


mmmmmmmmm :)

There Kristen!

4 comments:

  1. PS Jealous of your pie dish, that thing is pretty and rockin!

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  2. a white sauce is also a good way to do it, allows you to play with the flavor more as well (or if you don't happen to have any 'cream of' soup.

    1 to 2 tbs of butter (or low fat spread also good)
    1 to 2 tbs of flour
    some skim milk (cause I really don't measure things)

    Melt the butter, mix the flour into a paste, gradually add milk until it because a sauce, allow to cook for longer if you need it to thicken.

    Then add stock cube flavor of your choice or salt and pepper. Instant sauce for chicken and mushroom pie, fish pie (best topped with mashed potatos), gravy for biscuits and gravy, macaroni and cheese sauce, endless!

    And you get to control what goes inside of it, so healthy. I love white sauce <3

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