Monday, September 15, 2008

Quick Chicken Pot Pie

Here's an easy and fast way to make chicken pot pie in under 30 minutes! And guess what? The kids will love it!

4 cups cooked chicken (cut up) -- use leftover rotisserie chicken
1 can cr. chicken soup
chicken broth (about 1/2 cup)
1 package frozen California veggies (cooked) (Brocolli, cauliflower & carrots)
1-2 potatoes, diced and cooked
1/2 - 3/4 c. shredded sharp cheddar cheese
1/2-1 tsp. Old Bay seasoning
1 pre-made pie crust (1 crust)

Mix chicken, soup, broth (add enough to be smooth), veggies, and seasoning and place in a 9 inch pie dish or as I used a Pampered Chef square stoneware dish. Heat ingredients for 5 minutes in microwave, stir in shredded cheese and heat for another 5 minutes or until cheese is melted and mixture is hot.

Roll out the pie crust to fit the top of the pan and place on top of hot chicken mixture. Bake for 10-12 minutes at 450 degrees -- until brown and crispy.

Enjoy! It's easy and tastes like chicken pot pie you make from scratch.

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