This is the space where I will post the occasional recipe that I make and the family actually eats. I will try to add photos of the finished recipe food item.
CHICKEN POT PIE
Originally posted: 5/9/2014
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.
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)
“PIZZA QUICHE” (PEPPERONI CHEESE PIE)
Originally posted: 5/7/2014
Nutrition Info: ¼ pie (leave out butter, use 1/3 cup each frozen green pepper and onion, and substitute turkey pepperoni):