Chicken Pot Pie

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    • #301169

      1 pie shell
      1 bag frozen cauliflower and broccoli (can use the mixture with carrots if desire)
      2-3 chicken breasts
      1 can cream of mushroom soup
      1 can cream of chicken soup

      • Cook chicken
      • Shred chicken and mix with vegetables and soups
      • Line pie pan with 1 pie crust
      • Spoon mixture into crust
      • Place top of pie crust and fold in edges and press
      • Cut slits into top of pie
      • Cook at 350 until done, usually about an hour

      **in order to make this cheaper you can cook a whole chicken and use about 2 c of meat**
      **you can also use whatever cream of soup you have–as long as you use 2 cans**
      **This can also be put together and frozen–just take out to thaw or cook longer (may have to use foil over the pie so the top doesn’t burn in extended cooking time)**

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