May 18, 2010

Chicken pot pie


Original Recipe (Morgan Julian-Terrianne Julian’s daughter)

1 Frozen pie crust (bottom-deep dish size) I use Pillsbury crust for top and
1 Refrigerated pie crust (top) and bottom with my pie plate
1 Can Cream of Celery Soup
1 Can Cream of Potato Soup
½ Teaspoon Black Pepper
½ Teaspoon Thyme
1 Can Veg-All (drained) I use a bag of frozen veggies thawed
1 Pack Pre-Cooked Chicken (Bite Sized)

Preheat 375. Mix cream of celery, cream of potato, black pepper, thyme, veg-all, and chicken. Pour mixture into the bottom of the pie crust. Lay top pie crust on top, then tuck it under the rim of the bottom. Use the back end of the butter knife to smash crusts together to prevent from coming apart on the ends. Slit the top of the crust for air venting.

Bake 40 minutes and enjoy!

submitted by: Lordean Bade of Roanoke

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