Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie
By: Trish Berg of Simplifying Motherhood


3-4 boneless, skinless chicken breasts, cooked and cubed
1 bag frozen veggies, peas and carrots (Add corn if you like)
2 cups sour cream
1 can cream of chicken soup
1-2 cups shredded cheddar or Colby cheese
2 pie crusts (Can buy prepared pie crusts or use pie crust recipe below)

1. Place 1/2 chicken in 1 pie crust and 1/2 in the other.
2. Add 1/2 bag frozen veggies to each pie crust
3. In separate bowl, mix sour cream and cream soup. Pour 1/2 in each pie shell
4. Top each pie with shredded cheese and bake at 400 for one hour or until pie crust is brown and done.

*Note this is a topless pie recipe, but you can add a top crust of you prefer.

Pie Crust
4 cups all-purpose flour
2 cups butter flavored shortening
1 tablespoon white sugar
1 teaspoon salt
1/2 cup ice water
1 egg
1 tablespoon distilled white vinegar

In a large bowl, mix flour, shortening, sugar and salt. Add ice water, vinegar and egg. Beat to combine.

The Halton Mom Notes: I use refrigerated dough. I can make pie crust, but I'm lazy! You could take the second pie and let it cool, wrap it tight and freeze for a second dinner later on.

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