My version of Chicken Pot Pie
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chicken breasts, boneless and skinless
swanson chicken broth
cauliflower, small florets-frozen
cream of mushroom soup
cream of chicken soup
1Boil Chicken breasts in chicken broth-might not use whole box of broth. Let chicken cool enough to work with and cut into bite sized pieces.
2Put the pie crusts into separate deep dish pie pans. Bake for 15 minutes at 350 till brown-this keeps it from getting soggy when everything is put on it.
3Defrost, steam or blanch and drain all vegetables-I use the leftover chicken broth and just blanch the veggies-you want them fairly hard.
4Mix the veggies, both cans of cream soup and chicken together.
5Place veggie and chicken mix in the cooked pie shells, put the cheese on top of mixture and then cover with mashed potatoes-1 cup on each should do it.
6Put pies in oven and bake for 45 minutes to one hour on 350. Let rest for 10 or so minutes then cut and enjoy.
7If you want you can cook one and freeze the other so you can have dinner in an hour rather than cook one night.
Originally Posted: Sat, Jan 15, 2011