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| photo from the Williams-Sonoma Website |
Took a couple months to finally have a moment to use it and I am so glad I did. First time around was mini chicken pot pies. I need a little more practice, this one needed more filling so the top would have browned better. My son ate the one that was somewhat picture perfect. And it must have tasted as good as it looked because he wanted a second. And some to take to work tomorrow.

This is a basic recipe. Instead of pie shells in the tins, I used store bought pie crusts that are rolled. Two pie crusts per box, made about 6 mini pies, if you re-roll out the scraps. Next time I will try homemade dough. Hopefully. But this worked out fine.
Really Easy Chicken Pot Pieadapted by There's Always Thyme to Cook
Printable Recipe
2 (9 inch) deep dish frozen pie crust shells, thawed (or not!)
10-oz frozen mixed vegetables
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
8 cremini mushrooms, sliced thin1 potato, diced and par-boiled
Preheat oven to 350 degrees F.
In a bowl combine the mixed vegetables, mushrooms, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Poke a small hole in top crust.
Bake for 30 minutes or until crust is golden brown.
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Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

AND
Mosaic Monday at the Little Red House


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