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Better Than Banquet Pot Pie  Recipe

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This recipe for Better Than Banquet Pot Pie , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Burditt
Added: Wednesday, March 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pre-made piecrusts
1 bag of frozen vegetable
2–3 Tbsp of spice blend
Oregano, basil, thyme
1 Tbsp olive oil
1 tsp minced garlic
2 boneless Chicken
breasts-cubed
¼ c chopped onion
1 can low fat cream of chicken
1 can low fat cream of mushroom
Salt and Pepper
½ c white wine, + 1 swig for the cook

Directions:
Directions:
Line 10” or deep pie pan with 1 crust and sprinkle with salt/ pepper/ and a ¼ tsp of spice blend. Heat oil in large sauté pan over medium-high heat. Add chicken and onion and cook until browned. Add garlic and cook another 2 min. Remove. In a large bowl, mix soups, vegetables (I use the blend of corn, gr. beans, peas, and lima beans), chicken, wine, and spices. Put mix in crust, add top crust and cut slits. Paint crust with milk or egg. Cook at 350 for 40 min or so. Andreia has been making this since she was 4 years old. Always better the next day.

Number Of Servings:
Number Of Servings:
4-8

 

 

 

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