Tuesday, August 28, 2012




Quick Chicken or Turkey Pot Pie
 
2 refrigerated pie crusts
1 pound boneless chicken breast
8 ounces of canned vegies or thawed frozen vegies of your choice
1 can of cream of chicken soup
1/3 cup evaporated milk
 
Place chicken breasts in boiling water and boil for 60 minutes or until tender and falling apart. When cool enough shred chicken into bowl.  Add veggies, soup and milk.  Mix well and season to taste. Place one pie crust in bottom of pie pan.  Fill with chicken filling.  Place 2nd crust on top, tear off excess crust and crimp edge or prepare as you usually do.  Bake at 375 degrees for 45-55 minutes or until filling is bubbly and crust a golden brown.  Place foil around edge of crust, if starts to brown too soon.  To freeze, place on cookie sheet and put in freezer for an hour.  Cover with at least two layers of plastic wrap/foil tightly and freeze for up to a month.
 
 


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