i've always had an issue w/ pot pies b/c i felt like they should be creamy, not broth-y. rather than continue to harbor this grudge, i decided to come up w/ my own version.
1 box puff pastry, thawed (or make a 2 crust pie shell)
2 chicken breasts, cooked and diced
8 oz. frozen mixed veggies
2 cloves garlic, minced
salt and pepper, to taste
2 oz. cream cheese, cubed
1/4 c shredded cheddar
1 family size can cream of chicken soup
place 1 crust in bottom of 9-inch pie pan. mix chicken, veggies, garlic, salt, and pepper and spread in shell. dot w/ cubes of cream cheese and sprinkle w/ cheddar. pour soup over all and top w/ 2nd crust. seal and flute edges and cut vents. bake at 400 for 30-45 minutes till top is golden brown (place foil around edges to prevent excess browning).
* for freezer: freeze before baking. no need to thaw before baking. if frozen, bake covered for 45 minutes. uncover and continue baking till crust is golden brown.
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