Easy Chicken Pot Pie (this is also good with leftover turkey!)
3 C cubed, cooked chicken (use rotisserie chicken, I like the garlic-
herb flavored ones best)
1 can cream of mushroom soup (use lowfat, low sodium, or regular)
1 can cream of chicken soup (use lowfat, low sodium, or regular)
3 C assorted frozen veggies (you can use peas, green beans, corn,
carrots, etc.)
1 onion chopped
2 stalks celery, chopped
1/4 C milk
1 T olive oil
All-ready pie crust
1 egg for egg wash
1. Place frozen veggies in colander and rinse with water to begin
thawing.
2. Saute onion and celery in olive oil until softened.
3. While above items are thawing and cooking, cube chicken
4. In large bowl, mix soups, milk, chicken, and veggies
5. Prepare pie crust in deep dish pie plate
6. Add the chicken mixture to the pie dish
7. Beat the egg and brush on the top crust
8. Vent the top crust
Bake in preheated 350º oven for about 50 minutes to 1 hour.
Enjoy!
Cynthia Gulden
Library Media Specialist
Tecumseh High School
New Carlisle, OH 45344
tl_cgulden@k12server.mveca.org
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