"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Zesty Chicken Pot Pie, by Julie Vinson, is from Coming Home - Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pkgs (8 oz) cream cheese - cubed 1/2 cup chicken broth 3 cups chopped cooked chicken or turkey 2 pkgs. (10 oz each) frozen mixed veggies - thawed 2 envelopes Good Seasons Italian salad dressing mix 1 pkg (15 oz) refrigerated pie crusts (2 crusts)
Melt cream cheese with broth in a saucepan on low heat. Stir in chicken, vegetables, and salad dressing mix. Spoon into a 9" pie plate. Cover with one pie crust, seal and flute edges. Cut several slits to permit steam to escape. Cut remaining pie crust into decorative shapes and place on pie. (This can be a fun option using cookie cutters...and when the kids can help...they might be more likely to eat something!) Place pie on cookie sheet. Bake at 425 for 20 minutes or until golden brown.
You can add more meat and favorite veggies to "bulk it up" a bit!
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