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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless skinless chicken breasts
1 med onion chopped
1/2 cup chopped carrots
2 stalks of celery, chopped
1 cup white cooking wine
2 tbsp butter
1 double pie crust
1 can condensed cream of chicken soup
1 can condensed cream of potato soup
1 pkg of frozen mixed vegetables
1 pkg of cubed frozen potatoes
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Directions:
Directions:
1. In a medium skillet melt butter over medium heat.
2. Cut chicken breasts into 4 equal pieces, place in skillet, pour in wine, and add carrots, celery, and onions. Simmer covered for about 20 mins or until chicken is cooked through.
3. Strain contents of skillet into a large colander, move chicken to a cutting board or large plate, and pour frozen vegetables, and potatoes on top and rinse with cool water until mostly thawed. Set aside.
5. In a large mixing bowl, combine soups, garlic, salt, and pepper. Gently fold in veggies from colander. Set aside.
6. Shred chicken, and fold into veggie/soup mixture.
7. Place one of the pie crusts in the bottom of a deep dish pie plate, fill with soup/veggie mixture, and cover with other pie crust, pinching sides to create a good seal.
8. Make small slits in top crust, and place pie plate on a baking sheet. Bake in a 350º F preheated oven for 45 mins to an hour, or until filling is hot and bubbly.
Personal Notes:
Personal Notes:
I usually eyeball this recipe, so you may find it will fill more than one pie, so you may want to have a backup double pie crust, and freeze the second one before baking, giving you a quicker, easy meal. (Although you will have to adjust the baking time) Also try with cream of broccoli, or mushroom.

 

 

 

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