Thursday, May 5, 2011

Chicken Pot Pie

This delicious recipe is from a dear friend of mine, Suzanne.  She has since passed away.  I think of her every time I make this. 

1 can cream of chicken soup
1 can cream of potato soup
1/2 cup milk
1/4 tsp pepper
1 16 oz bag of frozen mixed vegetable or 1 16 oz can of Veg-All
4 cups chicken, diced or shredded (about 3 chicken breasts)
Pillsbury Refrigerated Pie crust (top & bottom crust) 
1 egg white, slightly beaten

Mix together the soup, milk and pepper.
If using frozen vegetables, partially cook them in the microwave for about 7 minutes.  Drain off the water.
Add the vegetables and chicken to the soup mixture. 

Roll out the crust and place in a 10" pie plate. Pour chicken mixture into crust.
Top with the second crust and crimp the edges to seal.  Cut several slits in the crust to allow the steam to vent.
Brush top of crust with egg white.

Bake at  375 degrees for 40-45 minutes.  Let rest about 10 minutes before serving. 


1 comment:

  1. looks gorgeous and I am sure it tastes even better! Will try this one for sure!