Today's Betty Crocker is Holli from 3 Wishes! She shared this recipe for Chicken Pot Pie from her blog, and after seeing the pictures, I think it's what's for dinner tonight. Thanks, Holli!
1 (18.6 oz) cans chicken pot pie style soup from Progresso (finally found it at SuperTarget)
1 (10oz) bag frozen mixed vegetables, thawed (I thawed them half the day in the sink and the other half in the frig)
2 cups chopped cooked chicken1 (14.1 oz) package Pillsbury refrigerated pie crust
1 large egg
1 tablespoon water
Preheat oven to 450 degrees.
In a large bowl, combine soup, vegetables, and chicken.
Pour into a 9 inch pie plate.
Gently place 1 pie crust on top, reserving the other pie crust for another use. Crimp edges and seal. Using a paring knife cut 4 slits on top of dough to allow steam to escape. In a small bowl, whisk together egg and water. Brush top of pie with egg mixture.
Bake for 15-20 minutes or until mixture is bubbly and crust is golden brown. Let stand for 5 minutes before serving. Then dig in! I got this recipe from the Sandra Lee Semi-Homemade magazine which I've found tons of recipes in. Great magazine!Yum! Looks just as beautiful as the chicken pot pie from Mimi's Cafe if you ask me. I bet my boys (and the little princess) clean up the pie plate tonight. Thanks for sharing, Holli!
I hope they love it! Thanks for showcasing my recipe on your blog.... I appreciate it :)
ReplyDeleteWhen I make chicken pot pie, I don't thaw the veggies before hand. I put them in a sauce pan with whatever cream of soup I am using as gravy and just heat it all up with the chicken. I am interested in the chicken pot pie soup, I bet it makes a good gravy
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