Chicken Pot Pie
Here's the recipe to make 1 pie, but I always double the recipe and make 2 pies, so I can freeze the leftovers and have pie for lunch/dinner later:
Pillsbury Pie Crusts (One package has 2 crusts)
2 cans of Cream of Potato soup
milk or water
1/2 tsp ground thyme
1-1/2 cups potatoes, peeled and diced
1-1/2 cups carrots, diced
1 cup of frozen peas
leftover cooked chicken
1 egg, beaten well with 1 Tbsp of water (This is the egg wash)
In a large mixing bowl, pour the cans of soup and add 1/2 can of milk (or water) and mix well. Add thyme and pepper.
Boil the carrots and potatoes until fork tender. Place frozen peas in a colander and then pour the carrots and potatoes over the peas when they are done. Rinse with cold water to cool slightly.
Add the vegetables into the soup mix and mix well.
Prepare the crusts (let sit out from refrigerator for 20 minutes) and then place into pie pan. Pour filling into bottom crust and spread out. Roll out top crust onto filling and tuck the top crust behind the bottom crust. (Some people like to trim the crust, but I don't like waste the crust, so I use all of it, it's my FAVORITE part). Crimp the edges.
Cut out vent holes. Again, I don't waste, so I cut out 3 leaves and put them next to the holes. Brush the egg wash onto the top crust.
Bake for 45 minutes until golden brown. Remove from oven to cool before serving.
ENJOY!!!There was a time where I got distracted and baked my pies and then realized I forgot an ingredient. Can you guess what I forgot?
Thank you for checking in!
Stampin' Up! Independent Demonstrator #54149
Rubber Stamps and Accessories including Scrapbooking