My mother in law loves this recipe and when I made it for her the firs time, she said it was the best pot pie she had ever eaten! :) I myself love it! Randy asks for it all the time, but I'm afraid to make it too much, because I don't want anyone to get tired of it.
So here goes!
Ingredience:
1 and 1/2 cups of diced chicken breast ( pre-cooked, or grilled)
20 baby carrots, diced
1 large new potato, diced
1/2 can of peas
1 celery stalk, diced
1 (10.75 oz can of condensed cream of chicken soup
1/2 cup of milk
2, 9 inch frozen pie crusts
Directions:
Chop up 20 baby carrots and 1 new potato and boil on the stove for 15 minutes until they are soft.
Then chop up a celery stalk, put into large bowl with a half can of peas, and the diced chicken breast.
Wait until potatoes and carrots are soft, drain and add to the peas, celery and chicken.
Add the condensed cream of chicken and the 1/2 cup of milk. Mix together until creamy, and pour into the thawed pie crust. Season to taste, I add a pinch of salt pepper, garlic powder and some dill and it tastes lovely.
Take the second (thawed) pie crust and layer over the to. It may fall apart as you are putting it on, but layer evenly so all the filling is covered.
Bake at 350 degrees for 35 minutes. Serves about 3-4 people!
Very yummy and filling!!
Season to taste, I add a pinch of salt pepper, garlic powder and some dill and it tastes lovely.
1 comment:
Good post.
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