Wednesday, March 3, 2010

Chicken Pot Pie

Stephanie Reece

1 rotisserie chicken
1 can cream of chicken
1 bag frozen carrots and peas
1 box refrigerated pie crust

Pull meat from chicken and shred and put in a large mixing bowl. Add the cream of chicken and the frozen carrots and peas. Mix all together and set aside. Place one pie pastry in the bottom of your pie pan and cut it to fit. You should have about a 9" circle; discard the trimmings. Place chicken mixture into the pie plate. Place the 2nd pie round on top and crimp around the edges to seal. Cut a few slits in the top and do and egg wash. Bake at 350* until golden brown on top.

Cut the pie rounds into 4 pieces. Place enough of the chicken mixture in the middle of the square to be able to seal it with the edges of a fork. With 2 pie rounds you should be able to make 4 hot-pocket type chicken pot pies. I immediately wrapped them in foil and froze them. They made an easy dinner on a busy night! Do the same egg wash and bake until golden.

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