Thursday, November 29, 2012
Chicken Pot, Chicken Pot, Chicken Pot Pie!
remember a few weeks ago when i bought a rotisserie chicken? well, i threw togther a chicken pot pie and put it in the freezer so when we needed a quick, but still healthy weeknight meal, we had one on hand. i would call this a semi-homemade chicken pot pie, because i used rotisserie chicken and pillsbury pie crust. so it took maybe 5 mins of prep time.
Chicken Pot Pie
2 c cooked chicken, cubed
1 16 oz package frozen mixed veggies, thawed
1 10 oz can cream of chicken soup
1 c cheese (optional)
1 egg, beaten
Pre-heat oven to 450. Mix chicken, veggies, soup and cheese, if using. Line a 9" pie tin with the bottom crust and poke holes in it with a fork. Fill with chicken mixture. Top with top crust, making sure edges are sealed. (If preparing to freeze, wrap tightly in saran wrap and place in freezer safe ziploc bag at this point.) Before baking, brush top crust with egg. Bake at 450 for 10 mins, then reduce temp to 350 and bake for an additional 35-40 mins.
i didn't let it cool before cutting it up and serving because we were hungry, so no pics of the slices on the plates because it looked like a train wreck. but it tasted delicious! and it was easy as pie to make, hahaha. if you decided to cook this as a make-ahead-meal, remember to let the pie thaw in the fridge overnight before cooking.