2 chicken breasts
2 (10 ¾ oz.) cans Cream of Chicken Soup
frozen mixed vegetables to fill the empty soup cans
2 already pie crusts (from the refrigerator section)
Boil chicken in a pot of water for 20-30 minutes. Remove chicken and let it cool. In a microwave-safe bowl, mix together soup and vegetables. Microwave for 5 minutes or so. While that is in the microwave, take chicken off bones if they weren’t boneless, and tear or cut into bite-sized pieces. Add chicken to soup mixture and stir together. Unfold one pie crust into a glass or ceramic deep-dish pie plate, and add filling. Put second pie crust on top and pinch the two crusts together at the edges. Cut slits in top pie crust to vent. Bake 1 hour in a 350° F oven. Cut into quarters. Serves 2-4.
This is also a great recipe for using up left over chicken or turkey.
Can also use canned veggies, but drain them first.
(A Karen Beidelman Original Recipe)
(Originally Posted 5/9/2014)
1/2 pkg. Pillsbury All-Ready Pie Crusts
(Note: If using frozen shell, use Deep Dish size.)
Spread one crust into deep dish pie plate and set aside.
¼ cup chopped onion
¼ cup chopped green pepper
1 Tbsp. Butter
1 pkg. (3 ½ oz.) sliced pepperoni
1 cup (4 oz.) shredded sharp cheddar cheese
3 Tbsp. flour
1 ½ cup milk (skim works fine)
4 eggs. Beaten
salt & pepper, a dash of each
Cook onion and green pepper in butter until tender. Cut 2/3 of the pepperoni slices into fourths. Toss onion, green pepper, pepperoni, and cheese with flour. Add milk, eggs, and seasonings. Pour into prepared pastry shell. Gently place remaining pepperoni slices around edge of pie. Bake in 350°F oven 40 to 45 minutes or until set. Let stand 10 minutes before serving. Makes 6 servings..
Source: from the back of a box of Hormel Brand Pepperoni
Nutrition Info: ¼ pie (leave out butter, use 1/3 cup each frozen green pepper and onion, and substitute turkey pepperoni):
512 calories, 29g total fat, 13.6g sat. fat, 0.9g polyunsat. Fat, 4.9g monounsat. Fat, 254.9mg cholesterol, 1115.6mg sodium, 6.6mg potassium, 34.2g total carbs, 0.4g dietary fiber, 5.2g sugars, 24.4g protein, 17.3% vitamin A, 1.5% vitamin C, 35.6% calcium, 8.1% iron
(Originally Posted 5/7/2014)