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 the 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 leftover 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):