So, day one I wanted to use one of my family's all time favorite. I have made it for my sisters and they raved about it. It is in my weekly rotation at least every other week. Why? It's cheap, easy and delicious! And, it's easy to tweak to your tastes!
Chicken Pot Pie
Ingredients:
*My sister and husband thought it might be better to use frozen vegetables, but I prefer these
*Season to your liking..I usually do a dash of each w/ a little more onion powder & garlic salt
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Put one pie crust in the oven to crisp (otherwise the bottom tends to be a bit mushy)
- In a bowl combine the mixed vegetables, chicken, cream of chicken soup, cream of mushroom soup, and seasonings. Pour mixture into pie crust from the oven. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.
- Cut and let cool for about ten minutes.
- ENJOY!
Money saving tip: I usually buy as much chicken as my freezer will hold when it's on sale. Chicken is in at least three recipes that we make here a week! It's yummy and a healthier alternative to other cuts of meats. I personally prefer chicken breasts, but your tastes might be different.
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