I tinkered last night with several Chicken Pot Pie recepies and came up with one that the family really liked last night. I made my crust from scratch but you can use one from the freezer section too if you are in a hurry.
Easy Chicken Pot Pie
1 9 - inch pie crust (bottom and top)
Easy Chicken Pot Pie
1 9 - inch pie crust (bottom and top)
1 tbsp olive or vegetable oil
2 - 6 oz packages pre-cooked chicken breast
1 bag (about 3 cups) frozen mixed vegetables
1/2 cup sour cream
1 jar (12 oz.) chicken or turkey gravy
2 tbsp cornstarch
1/4 tsp dried thyme leaves
1/4 tsp pepper
Heat oven to 375. Prepare 9 inch pie crust.
In a skillet heat oil and add chicken and frozen vegetables. Cook on medium-high heat for about 5 minutes stirring frequently.
In a medium bowl beat sour cream, gravy, cornstarch, thyme and pepper with a wire whisk until well blended. Stir into chicken mixture. Spoon into the prepared pie crust. Cover top with crust. To allow steam to escape prick with fork. Seal edges.
Bake 25 to 30 minutes until crust is golden brown. Let stand 10 minutes before serving.
In a skillet heat oil and add chicken and frozen vegetables. Cook on medium-high heat for about 5 minutes stirring frequently.
In a medium bowl beat sour cream, gravy, cornstarch, thyme and pepper with a wire whisk until well blended. Stir into chicken mixture. Spoon into the prepared pie crust. Cover top with crust. To allow steam to escape prick with fork. Seal edges.
Bake 25 to 30 minutes until crust is golden brown. Let stand 10 minutes before serving.
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