Instructions
Things You'll Need:
one box puff pastry or ready made pie crust
2 cups cooked and chopped chicken
1 can cream of potato soup
1 can cream of chicken soup
2 cans Veg-All
salt, pepper, thyme
2 T milk
Things You'll Need:
one box puff pastry or ready made pie crust
2 cups cooked and chopped chicken
1 can cream of potato soup
1 can cream of chicken soup
2 cans Veg-All
salt, pepper, thyme
2 T milk
Step 1
Preheat your oven to 350 degrees. Prepare your pie pan by placing one layer of crust in the pan making sure it reaches up the sides of the pan.
Step 2
You can use canned chicken or cooked. Place two or three chicken breasts in a microwave safe covered dish. Add a little water and microwave for about 15 minutes. Check to be sure the chicken is cooked all the way through before cutting it into small pieces.
Step 3
Place all the ingredients in a bowl. Drain the Veg-All before adding it to the bowl. Mix together all the ingredients. Pour the mixture into your pie pan and place the second crust layer on top. Pinch the sides to seal the crust. Cut 3 or 4 small slits in the top crust to vent. Brush with milk.
Step 4
Place small strips of foil around the edge of the crust to keep it from getting too dark. Bake the pot pie for 30 minutes. Remove the foil strips from around the edge of the crust and continue baking until the crust is golden brown, about 15 more minutes. Remove from the oven and let cool for about 5 minutes before serving.
Preheat your oven to 350 degrees. Prepare your pie pan by placing one layer of crust in the pan making sure it reaches up the sides of the pan.
Step 2
You can use canned chicken or cooked. Place two or three chicken breasts in a microwave safe covered dish. Add a little water and microwave for about 15 minutes. Check to be sure the chicken is cooked all the way through before cutting it into small pieces.
Step 3
Place all the ingredients in a bowl. Drain the Veg-All before adding it to the bowl. Mix together all the ingredients. Pour the mixture into your pie pan and place the second crust layer on top. Pinch the sides to seal the crust. Cut 3 or 4 small slits in the top crust to vent. Brush with milk.
Step 4
Place small strips of foil around the edge of the crust to keep it from getting too dark. Bake the pot pie for 30 minutes. Remove the foil strips from around the edge of the crust and continue baking until the crust is golden brown, about 15 more minutes. Remove from the oven and let cool for about 5 minutes before serving.
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