No Skimping!
I realized that I've left my faithful blog readers hanging for 7 days now with no new posts. I'm sure some of you have stayed up all night worried sick about the future of Amber Waves of Grain.
You all know what happens when I have absolutely nothing to write about. That's right, you get stuck with just a lousy recipe so that I can say "I posted". So, here it is.
This is my recipe for Chicken Pot Pie. It looks simple but it's really good. Nathan even loves it and I'd say he's a picky eater (no offense, Nathan). This recipe came from Real Simple magazine, except I changed the soup. Trust me with the soup.
CHICKEN POT PIE
2 cups cooked chicken, diced
8 oz frozen mixed veggies (I use the kind with green beans, corn, carrots, and peas)
1 can cream of chicken soup WITH HERBS (don't skimp!)
1/2 cup milk
1 package Pillsbury refrigerated pie crust, top and bottom
Mix the chicken, veggies (I usually thaw them a little first), soup, and milk. Put the bottom crust into a pie pan and dump the mixture in. Add the top crust. Cut some slits in the top. Bake it at 375 for 35-45 minutes. Let it set/cool a little so it thickens inside before serving. Also, I usually put the pie pan on a cookie sheet in the oven in case something drips.
Now, the original recipe called for regular cream of chicken soup plus salt and pepper to taste. One day I used Campbell's cream of chicken WITH HERBS and it changed my life. Really. It costs more and there's no generic, but it's worth it. Would I lead you astray? Trust me-- no skimping! This is truly the secret, key ingredient. In fact, I wouldn't doubt that Colonel Sanders used it.
So, you work on your pot pie and I'll work on something else to write about for next time! Enjoy!
You all know what happens when I have absolutely nothing to write about. That's right, you get stuck with just a lousy recipe so that I can say "I posted". So, here it is.
This is my recipe for Chicken Pot Pie. It looks simple but it's really good. Nathan even loves it and I'd say he's a picky eater (no offense, Nathan). This recipe came from Real Simple magazine, except I changed the soup. Trust me with the soup.
CHICKEN POT PIE
2 cups cooked chicken, diced
8 oz frozen mixed veggies (I use the kind with green beans, corn, carrots, and peas)
1 can cream of chicken soup WITH HERBS (don't skimp!)
1/2 cup milk
1 package Pillsbury refrigerated pie crust, top and bottom
Mix the chicken, veggies (I usually thaw them a little first), soup, and milk. Put the bottom crust into a pie pan and dump the mixture in. Add the top crust. Cut some slits in the top. Bake it at 375 for 35-45 minutes. Let it set/cool a little so it thickens inside before serving. Also, I usually put the pie pan on a cookie sheet in the oven in case something drips.
Now, the original recipe called for regular cream of chicken soup plus salt and pepper to taste. One day I used Campbell's cream of chicken WITH HERBS and it changed my life. Really. It costs more and there's no generic, but it's worth it. Would I lead you astray? Trust me-- no skimping! This is truly the secret, key ingredient. In fact, I wouldn't doubt that Colonel Sanders used it.
So, you work on your pot pie and I'll work on something else to write about for next time! Enjoy!
Comments