These warm, deep dish meals are the definition of fall.
Jacqueline Gunderson shares two tasty versions of the pot pie.
Almost Homemade Pot Pie
rotisserie chicken/or quarters from deli
1 large can of Food Club brand Cream Of Chicken Soup
1 regular can of each Food Club brand: green beans, corn, green chile + whatever other veggies you want!
1 8 oz bag of Food Club brand of shredded cheddar cheese
1 package of Food Club brand of read-to-use pie crusts
Preheat your oven to 425 degrees
In a mixing bow, empty the can of cream of chicken soup
Pull the chicken meat off the bone and put directly into the bowl with the soup
Empty and drain your cans of vegetables (we don’t want a lot of moisture with your vegetables!)
Mix in 1 or 2 hand fulls of cheese
Mix completely and set aside!
Grab your desired pie pan (I recommend 9″ round or so) and your pie crusts. Open your box and grab one of the sleeves. Carefully open and unroll. The edge might stick, so be gentle with it!
Place it in the pie plate, gently pushing it to the bottom and up around the sides. You’re basically lining the pan with the crust (DO NOT worry about perfection.)
Grab your mixture, pour it into the center of the pie plate.
Once again, grab the other sleeve of pie crust and gently unroll it.
Place it over the top of your mixture, tucking and folding the sides around to meet the bottom layer of the crust. (Again, do not worry about perfection!)
Bake at the pre-set 425 degrees on the middle rack for 25-30 minutes.
Please remember, every oven is different! Cooking times may vary!
Watch for the crust to turn Golden brown and then let it stand and cool. Sauce inside will thicken as it cools!
Find Jacqueline’s giveaway on her website, www.myhectickitchen.com.
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