Post by amellae on Aug 25, 2009 17:30:33 GMT -6
Chicken Pot Pie (aka: oh crap I am in huge trouble and need to kiss my mom/dad/girlfriend/boyfriend/_____'s butt so I had better make sure dinner is ready when he gets home pot pie)
First I want to say, this is a no phail recipe... follow directions, and you are golden.
Ingredients:
Store bought refridgerated pie crusts- the type that come in a box- you will need a top crust and bottom crust, so be sure the box you are buying contains TWO crusts =)
Pie Tin (unless you own a pie dish... or... if you just dont feel like washing the freaking pie dish when you are done)
1 can of Campbell's brand "Cream of Chicken with Herbs soup"
1 small bag (10oz ish) of frozen mixed veggies
1 can of chicken (you can get whatever kind fits your taste or budget... there are a few different sizes and such- just get whatever you want)
Directions:
***WASH HANDS***
1) Set out packages of pie crusts so they come to room temperature while you do the following few steps.
2) Preheat oven to 350
3) Open can of chicken, drain water
4) In a large bowl, combine chicken, can of soup, and package of veggies. Set aside.
5) Unroll one pie crust (ITS OKAY IF IT BREAKS OR CRACKS!) and place it in the bottom of the pie tin. Using your fingers, move dough around to seal any breaks or cracks that may have formed.
6) Put the chicken/soup/veggie mix inside the crust, spread evenly.
7) Unroll remaining pie crust and place it on top of your pot pie. Seal the edges by: rolling the under-most crust over the top crust OR mashing the edges of the crust together with fingers OR using a fork to seal the edges of the crust together.
8) Bake for 60-75 minutes
DINNER IS DONE!
**This is not Amellae's standard way of making pot pie... Amellae usually boils chicken breasts and shreds them, uses fresh chopped veggies, and also makes her own crusts... HOWEVER, there is something said for being able to put together a meal in under 5 minutes!!! This recipe is perfect for make-ahead dinners that you can freeze and use later. To do that Amellae recommends buying a package of 3 pie tins and just making 3 of these at one time... IF YOU INTEND TO FREEZE THE POT PIES you must bake the pies for 15 mins before you freeze them- to set the crusts. Then, throw them each in a freezer bag and when you need a dinner you can pull one out and bake it at 350 for about 1 1/2 - 2 hours and you are done.
First I want to say, this is a no phail recipe... follow directions, and you are golden.
Ingredients:
Store bought refridgerated pie crusts- the type that come in a box- you will need a top crust and bottom crust, so be sure the box you are buying contains TWO crusts =)
Pie Tin (unless you own a pie dish... or... if you just dont feel like washing the freaking pie dish when you are done)
1 can of Campbell's brand "Cream of Chicken with Herbs soup"
1 small bag (10oz ish) of frozen mixed veggies
1 can of chicken (you can get whatever kind fits your taste or budget... there are a few different sizes and such- just get whatever you want)
Directions:
***WASH HANDS***
1) Set out packages of pie crusts so they come to room temperature while you do the following few steps.
2) Preheat oven to 350
3) Open can of chicken, drain water
4) In a large bowl, combine chicken, can of soup, and package of veggies. Set aside.
5) Unroll one pie crust (ITS OKAY IF IT BREAKS OR CRACKS!) and place it in the bottom of the pie tin. Using your fingers, move dough around to seal any breaks or cracks that may have formed.
6) Put the chicken/soup/veggie mix inside the crust, spread evenly.
7) Unroll remaining pie crust and place it on top of your pot pie. Seal the edges by: rolling the under-most crust over the top crust OR mashing the edges of the crust together with fingers OR using a fork to seal the edges of the crust together.
8) Bake for 60-75 minutes
DINNER IS DONE!
**This is not Amellae's standard way of making pot pie... Amellae usually boils chicken breasts and shreds them, uses fresh chopped veggies, and also makes her own crusts... HOWEVER, there is something said for being able to put together a meal in under 5 minutes!!! This recipe is perfect for make-ahead dinners that you can freeze and use later. To do that Amellae recommends buying a package of 3 pie tins and just making 3 of these at one time... IF YOU INTEND TO FREEZE THE POT PIES you must bake the pies for 15 mins before you freeze them- to set the crusts. Then, throw them each in a freezer bag and when you need a dinner you can pull one out and bake it at 350 for about 1 1/2 - 2 hours and you are done.
