Chicken Pot Pie
Back when Kate was born my girlfriend Tricia brought us dinner. She showed up on our porch with the most amazing chicken pot pie I had ever eaten. JT (who was 18 months old at the time) devoured it. And a year and a half later it’s still a favorite with every member of our family. Here’s her original recipe (which is fantastic). I, of course, can never just make a recipe as directed and when I made it tonight I used crescent rolls as the bottom crust and potatoes on top. It was yummy that way too!
1 pkg Pillsbury “all ready” pie crust (you need both top and bottom)
1 can of “cream” soup (I use chicken, but you can use mushroom or celery)
4 oz. cream cheese
1 bag frozen vegetables, thawed
1 lb. chicken, cooked and cubed into bitesize pieces
Mix soup and cream cheese until creamy. Stir in vegetables and chicken. Spoon into pie shell. Cover with top shell and seal edges. Bake at 350 for 50 minutes.
Add whipped potatoes and a salad, and you’re set.
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