Chicken Pot Pie |
| Name: |
Kelly Isaacs |
| Base: |
Landstuhl Regional Med Center |
| Recipe: |
1 lb chicken breast
2 Tbsp butter (divided)
1/2 tsp salt
1/2 tsp dried thyme
1 pkg frozen mixed vegetables (thawed and drained)
1 can condensed cream of chicken soup (10 3/4 oz)
1/2 cup dry white wine (optional)
1 refridgerated pie crust (1/2 of a 15 oz pkg)
1. Melt 1 Tbsp butter in a broil proof skillet. Add chicken and cook for 1 minute. Sprinkle with salt and thyme.
2. Preheat oven to 425 degrees. Add vegetables, condensed soup, and wine to chicken. Stir and cook about 4 minutes.
3. With a small cookie cutter, cut a few shapes from the crust, put crust on top of mixture, add the cut outs to the crust if desired. Melt the remaining butter and brush onto the crust.
4. Place Pot Pie into oven and bake about 12 minutes. Turn on broiler and broil the pie until the crust is a golden brown. Be careful, it doesn't take long to burn.
This is also wonderful with leftover turkey from Thanksgiving. |
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