Tuesday, April 15, 2014

Chicken Pot Pie

It's Tuesday and it's recipe day.  I won't be posting any recipe with rain, snow or cold in the title.  We have had enough of that this week.  I wasn't sure what recipe to choose, but then I remembered an easy Pot Pie I made last week.

It isn't pretty but tastes good.  My pie crust was in the freezer so long it was
brittle.  I just pieced it together, and it worked out fine.

Chicken Pot Pie

2 frozen pie crusts
1 pound boneless chicken breasts, cut in small pieces
2 cups of frozen mixed vegetables
1 tub of Philadelphia garlic cooking creme

Cook the chicken pieces until the chicken is done and slightly browned.
Add the frozen mixed vegetables and cook for another two minutes until they are unthawed and heated.
Stir in the cooking creme.

Spoon the mixture into a one of the crusts (to save calories you can spoon into a pie pan without a bottom crust).

Cover with a top crust.  Crimp edges and cut slits in the crust to vent the steam.  Place on a cookie sheet and bake at 400 degrees for 30 minutes.

You can use 3 cups of cut up rotisserie chicken mixed with mixed vegetables and cooking creme to make it even easier.

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