Chicken Pot Pie
 
 
Serves: 6
Ingredients
  • 10-inch baking dish, 2 ½ to 3 inch deep
  • 2 refrigerated piecrusts or 2 large frozen puff pastries, thawed
  • 2 cups chopped chicken, poached; or leftover rotisserie chicken
  • 1 can cream of onion soup
  • 1 can potato soup
  • 2 cups vegetable mixture (1 red onion, ½ cup celery, 1 chopped red pepper, ½ cup chopped mushroom, 2 Tbsp. olive oil)
  • 2 cups of cooked or leftover carrots, asparagus, peas and/or green beans
  • 1 Tbsp. fresh or freeze-dried poultry herbs, chives, pepper, & garlic
  • 1 beaten egg
Instructions
  1. Preheat convection oven to 375 degrees F. If using a conventional oven, preheat to 400 degrees F.
  2. Sauté veggies in oil until lightly browned; turn out in bowl.
  3. Add the chicken and soup, and mix together. (If the mixture seems dry, add a little more soup of your choice).
  4. Place bottom crust in baking dish and spoon chicken mixture inside.
  5. Top with herbs and pepper by recipe and to taste.
  6. Place top crust on top, seal, and cut a few slits into the pie crust.
  7. Brush top crust with egg wash.
  8. Place pie in oven and cook for 40 minutes or until golden brown.
Notes
Source: my neighbor, Mary Ann
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/06/chicken-pot-pie.html