Have you ever seen Chicken Pot Pie look more festive?
My mom had purchased a chicken pot pie from Costco that was delicious, but it fed 8 of us twice - a little large for a standard weeknight meal. So I went searching for a recipe that I could make myself that was a little smaller, but equally tasty. This is a yummy pot pie!
My mouth is watering already.
Chicken Pot Pie
1-10 oz. can Valley Fresh Premium Chunk White Chicken, drained
1-15 oz. package refrigerated pie crusts
3 T. butter or margarine
½ C peeled, diced potatoes
½ C chopped onions
¼ C sliced celery
½ C frozen peas and carrots
1-10 ¾ oz. can cream of chicken soup
1/8 t. ground white pepper
¼ t. each ground sage and crushed rosemary
Bring pie crusts to room temperature, per box instructions. Melt butter in large skillet. Add all vegetables and sauté 5 minutes. Combine soup, herbs, spices, and chicken and stir into vegetable mixture. Unfold one pie crust and fit into pie plate. Fill with mixture and cover with second pie crust. Trim crust if necessary and press edges with fork. Bake 10 min. at 400 degrees, then reduce heat to 350 degrees for an additional 40 minutes.
Recipe Given By: valleyfreshkitchen.com