Easy Chicken Pot Pie
With serious lack of preparation for this year's July 4th, to have a grande smoked meat celebration dinner look highly unlikely. To make sure there is food on the table, I'm going for the regular favorite, easy chicken pot pie. You can add onion if you like.
Equipments OvenIngredients
1 lb chicken (cut into chucks)
1 cup frozen veggies
1 can cream of mushroom
1 pack of 2 refrigerated pie crust
1 tsp celery seed (or fresh chopped celery)
1 tsp of ground black pepper
Methods
preheat oven at 425°F. Boil water in pot, bring to boil, add chicken. Bring back to boil for 5 mins. Add frozen veggies, bring back to boil. Boil for another 5 mins. Drained both chicken and veggies.
Lined pie pan with 1 crust. Spread chicken and veggie over bottom crust. Sprinkle celery seed and ground pepper. Spread cream of mushroom all over chicken veggie mixture. Cover pie with 2nd crust, seal edges. Make several small slits in the top crust to allow steam to escape.
Once oven is preheated, cook pie in for 30-35 mins (until crust is nicely golden brown.) Cool for 10 mins before served.
To reheat pie, heat oven to 250°F to 300°F. Heat for 15-20mins.
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