Thursday, February 24, 2011

Chicken Pot Pie - In Under an Hour!

 The funk has been going around our house this week. That makes for crying, whiny Littlests, a bored Little Miss and an unhappy Mama...who still has to cook a healthy dinner. So, I adapted a recipe I had and came up with:

Chicken Pot Pie
(the Cheater's way...)

1 Large can of Veg-All (Drained)
1 container of Philadelphia Cooking Creme (Savory Garlic)
2 Deep dish pie crusts (thawed)
 1 Rotisserie Chicken

1. Pull apart the chicken and put into a pan. 
2. Add drained Veg-All and Cooking Creme.
3. Cook on Med-High until contents of pan are bubbling.

4. Pour chicken mixture into one deep dish pie crust.
5. Flop over the top crust. Pinch-seal edges. Cut venting slits into top crust.

I literally "flopped" it onto the pie...not pretty, eh?
6. Bake at 350 degrees for 35-40 minutes.
7. Let sit for 5 minutes before cutting into it.

8. Enjoy! (And savor in the delicious smell of your kitchen...yummy!) 
TastyTuesday200pix The Dirty Dozen vs. The Clean Fifteen


Anonymous said...

hi Megan! popping in to welcome you to the circle of bliss! {apologies for taking so long!} really inspiring group of ladies, full of fun! hope to see ya in my random neighborhood sometime! :)
blessings, -tracie

Leah @ Beyer Beware said...

Love how rotisserie chickens are great helps in quick meals. Love the recipe.