As quoted by Shan:
Chicken pot pie
½ lb. Chicken (I use tenderloins or breast...but use whatever you like)
1 can of veg-all (drain)
1 can of cream of chicken
1 can of cream of mushroom
2 piecrust (bake empty shells for 10-12 min. in oven)
Salt, cumin, minced onions, and garlic powder to taste
Bake or broil your chicken until done. Then mix all the ingredients together. I put mine in the slow cooker and then store it in the fridge overnight.
When you're ready, let it cook on high for 1-2 hours or low 3-4 hours. Then put in pie shell and crumble top crust over it.
To make two chicken pot pies I double everything except the chicken.
Thanks to Shan for sharing her recipe! :-)
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