Ok, this is for the moms who don't feel guilty about cutting corners sometimes when you're in a hurry! One of my favorite things is leftover roast chicken. You know the kind that you can pick up at the grocery store, already cooked, warm and waiting! Just be sure to check the time on the label, and don't get one thats been sitting there all day. Anyhow, if you do have enough chicken left over after the first meal of, well, roast chicken, here's an idea. Super Easy Chicken Pot Pie!
1 to 2 cups shredded chicken
2 pre-made refrigerated pie dough crusts
1 can of cream of chicken soup
1 can of peas and carrots
1 can of sliced potatoes (cuts down on the cooking time)
2 tablespoons of whole or canned milk
All you do is put your first crust in a greased pie dish. Layer the chicken, drained peas and carrots, and drained potatoes in the pie. (you can salt and pepper to taste now, if you wish.) Spread the cream of chicken soup over the top. (It will run down in between as it cooks... mmm) Take your other pie crust and lightly flour your counter. (or board, whatever.) I just use a pizza cutter and cut it into strips and basket weave it onto the top of my pie. Brush with 2 tablespoons of milk, then bake at oh, say 350 for 30-40 minutes.
Not everyone will appreciate this recipe, using canned veggies and pre-made pie dough... but trust me, when it comes down to a quick meal (in preparation anyhow) and your choice is this or chicken nuggets? I'll take the pie.
Enjoy! :)
1 comment:
Making this recipe this evening! It looks so good! I can't wait till Saturday! I am anxious to finally get our families together! I am so thankful that we are together again! I almost cry thinking about how great the Lord has been to both of us and He has allowed us to be close again!
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