Thursday, February 17, 2011

Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie
4 boneless, skinless chicken breast halves, boiled
1 10.75oz can condensed cheddar cheese soup
1 10.75oz can condensed cream of chicken soup
1 3/4 cups frozen corn
2 cups frozen peas & carrot mix
Zatarain's Creole Seasoning for flavoring

Double Pie Crust Recipe
2 cups wheat flour
3/4 tsp salt
2/3 cup shortening
1/4 cup water

~ In a large bowl mix together soups, frozen veggies, and seasoning. Either shred or dice chicken; add to mixture. Set aside. In another bowl, combine flour and salt. Mix in shortening until crumbly. Gradually add water and stir until dough forms a ball. Divide dough in half. Roll one ball to fit a 9-in. or 10-in. pie dish. Transfer to pie dish. Trim pastry to the edge of dish. Pour chicken mixture into crust. Roll out second ball and cut slits in pastry. Transfer to pie dish positioning over filling. Seal edges. Bake at 375 degress for 45 minutes or until crust is a golden brown. ~

Side Note: You can always use a pre-made pie crust from the store! :)

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