Liz's Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1.5 lbs boneless chicken breasts
2 cans low sodium, fat free chicken broth
2 cans Campbells Healthy Request Cream of Chicken soup
1/2 pint half and half
1 lb bag baby carrots, diced
4-5 stalks celery, peeled and diced
1 large or 2 med sweet onions, diced
dash of pepper
1 pkg refrigerator pie crusts
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Directions: |
Directions:Boil chicken until done. Remove from water, cool slightly and dice when you can safely handle it. In the meantime, cut up carrots, onion and celery as directed. Place in saucepan with 2 cans of broth. Bring to boil, reduce heat and cook until almost cooked through.
Place cubed chicken in either a 9 x 13 baking dish, or two 9" pie plates. Spoon cooked vegetables over chicken, spreading evenly. Do not discard liquid. To warm liquid, add 2 cans of Cream of Chicken soup, 1/2 pint of half and half, and dash of pepper. Mix together. If you want a thicker consistency, add either some Wondra (I love this) or cornstarch. Pour mixture over chicken and vegetable in dish.
Cover with pie crust. Pierce top of crust a few times with fork. Using a food brush, lightly brush crust with either last bit of cream mixture or any half and half left.
Continued - Liz's Chicken Pot Pie
Bake in 350º oven for 40 minutes. If crust edge starts to brown, cover edges with foil.
Serves: 8 |
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Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: You can put more or less of chicken and/or vegetables in this. If you like peas, you can add some (I don't like them).
Also, this recipe is almost the same way I make Chicken on Toast. Just add the chicken and vegetables to the cream mixture, bake up some Grands biscuits or make some toast and pour the mixture over the bread in a bowl. Yummy.
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