Ingredients:
1 can Original Veg-All, drained
1 can cream of mushroom
1 can cream of potato
1/4 cup milk
1/2 tsp pepper
1/4 tsp thyme
4 chicken breasts or 12 tenders (Can chicken will work too)
1-2 Pillsbury pie crusts
Directions:
- Boil chicken and cut up
- Mix all other ingredients together
- Add cooked chicken to mixture
- Lightly mist round or oval dish with cooking spray
- Place pie crust in bottom. Fill with mixture. Place pie crust on top. ( I often use only the top crust and eliminate the bottom)
- Cut several slits in pie crust for venting
- Bake at 375 for 40 minutes uncovered
- Cover and bake for 20 minutes more
Parties I linked to:
Penny Pinching Party
This looks great, and *a* is always begging me to make pot pies! Looks delish! I'd love it if you'd come link up this and any others you'd like to my recipe contest/linky.
ReplyDeletehttp://www.bigklittlea.com/2011/06/june-concours-dcusine.html
This looks really good. I'm going to have to make this sometime soon!
ReplyDeleteWas easy to make! I just put it in the oven, am excited to see how it turns out.
ReplyDeleteThis is pretty much the same recipe I came up with and use frequently except I use all cream of mushroom and when I have it on hand I use half and half for a little extra richness. Plus I've never tried adding thyme to mine. Definitely an easy and delicious recipe!
ReplyDeletedo you bake it before you freeze it? sbruns12@gmail.com
ReplyDeleteI didn't bake it before I froze it. It worked great that way.
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