Friday, July 20, 2012

Easy Cheesy Chicken Pot Pie

Yes, I've been cooking again. Y'all are going to love this recipe. Its quick, easy and tastes delicious. And the best part is this chicken pot pie won't turn out soupy.

2 refrigerated or frozen (and thawed) pie crusts
8 oz. sour cream
8 oz. shredded cheddar cheese
16 oz. bag frozen mixed vegetables (thawed)
1 can cream of chicken soup
16 oz. cooked chicken, diced
Salt & pepper to taste

Preheat oven to 350 degrees.
Lay out one crust in 9" pie dish. *To prevent a soggy bottom crust, bake it for around 15 minutes.
In a bowl, combine all ingredients. Spoon into pie pan and top with second crust. *To keep edges from over cooking cover with foil for the first 20 minutes then remove so the edges can brown.
Bake at 350 for 45 minutes. Let rest for 15 minutes before serving. *Letting the pie rest is important, lets the liquids set.

I typically get this ready a day ahead of time and pop it in the oven an hour before dinnertime. 

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