I found this recipe from another member of an online recipe group. Normally I don't care for "cream of something" soups in recipes, but I make an exception here!
Ingredients:1 Premade pie crust (2 crusts)
2 Chicken breasts, chopped
8 oz frozen Peas and Carrots
16 oz Southern Style Hash brown potatoes (cubes) (1/2 bag)
3 cans of “Cream of” soup (chicken, mushroom or celery-your choice or combination)
½ onion, diced
Salt and pepper
16 oz Southern Style Hash brown potatoes (cubes) (1/2 bag)
3 cans of “Cream of” soup (chicken, mushroom or celery-your choice or combination)
½ onion, diced
Salt and pepper
Place 1 of the pie shells in a pie plate.
Mix together chicken, veggies, potatoes, onion and soup.
Heap mixture in pie shell and top with second shell. Crimp edges and poke top of shell.
Bake at 350°F, for 1 hour, or until golden brown.
Mix together chicken, veggies, potatoes, onion and soup.
Heap mixture in pie shell and top with second shell. Crimp edges and poke top of shell.
Bake at 350°F, for 1 hour, or until golden brown.
Recipe compliments of Bob - http://www.thatswhatbobscooking.com/2014/12/chicken-pot-pie.html
No comments:
Post a Comment