One thing I realized about myself when I got married is that I love to cook!!! This recipe is my absolute favorite meal to make for Jeff and I. My mom used to make this for us and it is as delicious as it looks. Another great thing about this recipe is that is enough to eat for two nights in a row.
Chicken Pot Pie
Ingrediants: 3 Boneless chicken breasts 2 cans of Campbell's Cream of Chicken Soup 2 tablespoons of finely chopped onions 1 lb bag of frozen mixed veggies 1 Pillsbury pie crust (Red box) 1 tblspoon of butter pinch of garlic powder dash of salt
Preheat oven to 375* -Cut uncooked chicken breasts into small, bite size pieces. -On your stove top, brown chicken, onion, and butter. Use a small dash of garlic powder and salt to season the chicken. Cook chicken until no longer pink in the middle. -While you are cooking the chicken, microwave the frozen veggies for 10-15 minutes, Microwave until no longer crunchy. -Drain veggies if necessary. -In a large bowl, combine veggies, chicken, and 2 cans of soup. Mix thouroughly. -Place bottom pie crust in a glass pie plate. -Scoop chicken and veggie mixture on top of the bottom pie crust. Smooth out the mixture so it is level and evenly distributed. -Place second pie crust on top. -Create 4 slits in top of pie crust. -Place pie plate on a cookie sheet to avoid ingrediants from dripping into your oven. -To avoid pie crust from turning too brown, I use a metal pie edger (can purchase from Bed Bath and Beyond) to place on top of pot pie. Strips of tin foil placed around the pie crust also works.