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...)


Ingredients
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

2 comments:

tale of many cities 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.