I have been in the mood for a new recipe for a long time but have been so busy with this blog, the recipe blog and just plain life that I haven’t had time to come up with any new ideas. We happen to be in a new faze with Hayden that includes going to the library every 10 days it seems so I pick up a new recipe book to get ideas from whenever I get a chance. I not one who is in love with older recipes but sometimes you have to go back to the basics to get what you really want. I’ve never made a pot pie before but I love them and figured they can’t be that hard so I found a simple recipe and changed it for my needs and made it. Yum yum delicious! Here is the recipe and don’t be afraid to try it on your own.
Chicken pot pie
Click here to print
2 sheets puff pastry (or 2 pie crusts thawed)
1 can (10.75 ounces) condensed cream of chicken soup
1 cup cooked chicken, shredded or cubed
2 cups frozen mixed veggies, thawed
Preheat the oven to 350 degrees. Line the bottom of a 10 inch pie pan with 1 sheet of puff pastry. If using a pie crust already in a pan, just thaw. Combine remaining ingredients in a bowl and season with salt and pepper. Pour into the pie pan. Cover with remaining puff pastry/pie crust. (I used a pie crust for the bottom and puff pastry for the top). Seal edges well and cut several slits in the pie lid for venting. Bake for 30-40 minutes or until lid is golden brown. Let cool for about 10 mins then serve.
Comments