Thursday, September 21, 2006

Easy Chicken Pot Pie!



When Tammy told me I could make a delicious chicken pot pie with four ingredients, I couldn't believe it. But she was SO right! Check out the original recipe and an alternative for any vegetarians out there!

Easy Chicken Pot Pie

Baked Chicken
Campbell's Chicken Soup (or Chicken/Mushroom blend)
1 regular-size bag frozen mixed vegetables
Frozen pie crust (2 per bag)

Directions:

Cube baked chicken and mix with one can of undiluted soup and frozen vegetables. Spoon into slightly thawed pie crust bottom. Place second crust on top. Crimp edges together. Make 3-4 "vents" with a knife.

Bake at 350 for 1 hour. Heat an additional 15 minutes if necessary.

Enjoy!

Alternative Vegetarian Recipe

Q'uorum Naked Cutlets (or other soy-based product)
Campbell's Chicken & Mushroom Soup*
1 regular size organic frozen vegetables
Whole wheat frozen pie crust (sold at Market Street)

Directions:

Bake and cube "cutlets" and mix with one can of undiluted soup and frozen vegetables. Spoon into slightly thawed pie crust bottom. Place second crust on top. Crimp edges together. Make 3-4 "vents" with a knife.

Bake at 350 for 1 hour. Heat an additional 15 minutes if necessary.

*Check sodium content if this is a concern!

Photo by snapblitzbycarms, see flickr.com for restrictions.

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