Tuesday, March 4, 2008
Chicken Pot Pie
4-6 boneless and skinned chicken breasts
1 can Campbell's cream of chicken soup
1 bag frozen peas and carrot
1 bag frozen pearl onions
1 8 oz can mushrooms (optional)
1/2 cup of half and half (fat free is fine)
salt and pepper
1 9 inch pie crust (I use Pillsbury ready pie crust when time is limited) or recipe for "Perfect Easy Pie Crust" below my recipe.
Either prepare your crust using my recipe or let the Pillsbury package sit on the counter for 15 minutes while you prepare the filling.
Preheat oven to 375.
Cut your chicken up into 1 inch chunks and spray a large pot with Pam. Add the chicken chunks and cook until no longer pink. Add the chicken soup, salt, pepper, and half and half and simmer over low heat 5-7 minutes, being careful not to burn the bottom. Add the frozen vegetables and stir gently to mix the ingredients. Continue to simmer on low heat for 10 minutes. While your filling is simmering, roll your bottom dough out into your pie pan, and when your chicken filling is ready, pour the hot ingredients into your bottom crust. Roll the top crust to cover and seal the edges. Make a hole in the top middle and 4 slits around the top of the pie. Brush the entire top of the pie with a small amount of half and half to cover.
Bake at 350 for 45 minutes to 1 hour.
***Caution...the inside of the pie will be HOT so let it cool on your plate before taking a heaping fork full. Many burned tongues later I can vouch for this!