Chicken Pot-pie
From the kitchen of Brian Evans
Yield
8 servingsPrep
20 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shells
|
* |
| 2 | cans |
soup, cream of potato
|
*
|
| 1 | can |
mixed vegetables
|
*
|
| 1 | pound |
meat
cooked, ( beef, chicken, turkey, etc.) |
*
|
| ½ | cup |
milk
|
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shells
|
* |
| 2 | cans |
soup, cream of potato
|
*
|
| 1 | can |
mixed vegetables
|
*
|
| 453.6 | g |
meat
cooked, ( beef, chicken, turkey, etc.) |
*
|
| 118 | ml |
milk
|
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
black pepper
|
|
Directions
In a bowl mix together the potato soup, vegetables, meat, milk, thyme and pepper.
Fill one pie shell with filling, place the second crust over the top, crimping the two close.
Cut about 4 slots in the crust top for steam vents, if you want a crisper crust glaze top with egg wash.
Place the pie pan on a cookie sheet to protect against possible overflow, and bake for 15 to 20 minutes, or until crust in golden brown.
