Thursday, October 31, 2013

Chicken Pot Pie

Scripture to Live By:
My son, be attentive to my words;incline your ear to my sayings.
21 Let them not escape from your sight; keep them within your heart.
22 For they are life to those who find them,  and healing to all their flesh.
23 Keep your heart with all vigilance, for from it flow the springs of life.
24 Put away from you crooked speech,and put devious talk far from you.
25 Let your eyes look directly forward, and your gaze be straight before you.
26 Ponder the path of your feet; then all your ways will be sure.
27 Do not swerve to the right or to the left;  turn your foot away from evil.

Proverbs 4:20-27


Recipe Post:
We were visiting with our son and his wife and she made this Chicken Pot Pie.  My husband and I both thought it was very good so I ask her for her recipe and she gave it to me.  So I made it and thought I would share it with you.  I added an extra can of cream of chicken soup.  Hope you like it.
Ingredients:
3 chicken breast
1 8 ounce package cheddar cheese
1 16 ounce package of mixed vegetable
2 cans of cream of chicken soup
1 container of sour cream
2 packages of Jiffy Mix Pie crust 
Optional: If too thick add 1/4 to 1/2 cup of milk
This makes a 10 inch chicken pot pie.



Bake chicken breast at 350 degrees, covered in oven, for 30 minutes. (You can do this ahead of time)

Remove from oven. Cool. Cut chicken into bite size piece.


Cook mixed vegetables according to directions on the package. Set aside.

Mix up pie crust, following directions on package.  Divide into 2 balls.  Roll one out to fit a 10 inch pie dish.   Place rolled pie crust in the dish.


Mix 2 cans of cream of chicken soup and sour cream together with the mixed vegetables.  




Salt chicken lightly.  


Mix chicken into vegetable mixture.  Blend well.  


Pour into pie shell.  
Put second pie crust on top of the mixture over lapping the bottom crust edges.



Using a fork, flute the edges of the pie crust to seal the two crusts together.  


Trim off any excess pie crust.  


Bake in preheated 350 degree oven until crust is golden brown.



Remove from oven, cut into number of servings needed and serve.




Blessings, 



Parties I Link Up To: 
 Monday:

Tuesday: 

Wednesday:
Thursday:

Friday:

 Saturday:

Sunday:

12 comments:

  1. I just love Chicken Pot Pie, Jo Ann, this looks awesome! Thank you so much for sharing with Full Plate Thursday and hope you have a great weekend!
    Come Back Soon,
    Miz Helen

    ReplyDelete
    Replies
    1. Thank you so much for your comment. I love it too. Have a great weekend and blessings to you. Thank you for hosting your party each week.

      Delete
  2. Wow, this looks delish and easy!! I've been looking for a quick and easy chicken pot pie. I'm ready for a change from chicken and dumplings.

    ReplyDelete
    Replies
    1. Thank you so much Gale, for your comment. Hope you will try it and enjoy it as well. I also love chicken and dumplings. Blessings

      Delete
  3. It's hot here now, but I'm putting this one in the recipe box for when the weather starts to cool down! Looks delicious!

    ReplyDelete
  4. I found your recipe via Pinterest and made a variation for my family tonight. I used Pillsbury crusts because that's what I had on hand, and I only used two breasts and a few less veggies because my favorite pie dish is small (8"). Lastly, I diced up 1/2 of a small yellow onion, because we are onion maniacs. Thanks for the recipe and comfort food inspiration!

    ReplyDelete
  5. Awesome post! Thank you for sharing at our TGIF Link Party at A Peek Into My Paradise. I hope you will be back to link up another awesome post this week!
    Cathy @ http://apeekintomyparadise.blogspot.com/

    ReplyDelete
  6. Looks very good! I make a similar version, but not as a pie, mine has a biscuit type crust topping.

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...