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.
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| 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!)
