2 frozen pre-made pie crusts, slightly thawed until pliableEnjoy :)
2 cups shredded roast chicken
2 cups frozen vegetables (use any combination of your favorites)
1 cup sliced mushrooms
1 can condensed cream of chicken soup
1/2 cup milk
1/4 tsp dried thyme
1/4 tsp dried rosemary
Preheat oven to 400F. Separate one of the pie shells from its foil plate. If it starts to tear, simply ball up the dough, and roll it out into a circle again yourself. (A common problem for me, as even in Spring, it's too warm on this island to properly handle pie crust.)
In a dutch oven, sautée mushrooms. Add frozen vegetables, cooking until they are heated through. Stir in milk, cream soup, and dried herbs. Reduce heat and continue stirring for 1 minute. Add shredded chicken and mix thoroughly. Season with salt and pepper to taste.
Spoon pie filling into the other pie shell, and top with the loose pie dough circle. Pinch the edges. With the point of a paring knife, pierce the top of the pie a few times to create holes for steam to escape. Feel free to get a little creative with your designs.
Bake for about 18 minutes, until the top is golden brown.
Friday, March 27, 2009
Easy Chicken Pie
Dinner last night was yummy Chicken Pie, made from leftovers from our Fall-Off-The-Bone Roast Chicken the other day. It's a simple, but delicious recipe!