My son loves chicken pot pie. As a little boy that was his favorite comfort food and now that he's a grown man and a daddy himself, he still loves them.
Two pie crusts (either homemade or store bought)
For the filling:
2 cups shredded cooked chicken
8 oz. sour cream
1 can cream of chicken soup with herbs
16 oz. bag frozen mixed veggies, thawed
1/2 t. freshly ground black pepper
3 T. chopped parsley
Preheat oven to 350 degrees. Line a pie plate with one of the pie crusts.
Add all ingredients in a large bowl and stir well to combine. Carefully spoon into pie crust and gently place second pie crust on top. You can either crimp the edges together or for a more rustic look, let it drape over the edges.
With a sharp knife, cut a few 1/4" inch slits in the top pie crust. Place in oven and cook for 35 - 38 minutes. Watch the crust carefully, you don't want it to get too brown.
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