Chicken Pot Pie
- 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
- Preheat convection oven to 375 degrees F. If using a conventional oven, preheat to 400 degrees F.
- Sauté veggies in oil until lightly browned; turn out in bowl.
- Add the chicken and soup, and mix together. (If the mixture seems dry, add a little more soup of your choice).
- Place bottom crust in baking dish and spoon chicken mixture inside.
- Top with herbs and pepper by recipe and to taste.
- Place top crust on top, seal, and cut a few slits into the pie crust.
- Brush top crust with egg wash.
- Place pie in oven and cook for 40 minutes or until golden brown.
Source: my neighbor, Mary Ann
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/06/chicken-pot-pie.html
3.2.1230