Pot Pie Recipe
Easy Chicken Pot Pie recipe is one of the healthiest dishes ever, because it has a balance of essential nutrients for your body, which can save you the calories, fats and extra body weight.
History of Pot Pies
Pot pies originate from the English tradition. It was made by molding pastry dough around the bottom of a pan or pot. When this pastry was removed from the pot, a variety of meats, chicken and vegetables were added and topped with a pastry cover. The pastry cover sealed the meat and vegetable mixture inside, and carvings were then made on the top of the crust, which served as vents for the escaping steam.
2 cans or 1 ½ lb fresh mixed vegetables 1 can cream of chicken soup4 tablespoons water to steam the vegetables1/3 cup of chopped green onion2 stalks of thymesalt and pepper to taste2 deep dish partly frozen pie crusts
Preparation Time 6 minutes
Cooking time 30 minutes
Ingredientsstore-prepared rotisserie chicken or cooked chicken
Drain mixed vegetables. Pour the vegetables, water, the salt and pepper, thyme and the chopped onions in a large cooking pan and steam for 5 minutes. Remove mixture.
Shred rotisserie chicken then combine the shredded meat with the vegetable mixture and the can of cream of chicken soup in a large bowl.
Place mixture into one of the pie crust and cover it with the second pie crust.
Crimp edges together. Make 2 or 3 slits in top crust. Cover crust edge with 2 to 3 inch-wide strips of foil to prevent excessive browning.
Bake 30 minutes or until crust is golden brown. Remove foil during last 15 minutes of baking.
Let it stay 15 to 20 minutes before serving.
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