This week's recipe is so easy that you're going to think I am insulting your intelligence by posting a recipe that is this simple. However, on the off chance that you have forgotten about this trusty one dish, comfort food delight, here it is, in time for the latest cold snap.
Chicken Pot-pie
(serves 6-8)
Ingredients:
1 (13oz) can Fat Free Premium Chunk Chicken Breast, drained
1 (15oz) can mixed vegetables, drained
1 (10 3/4oz) can Cream of Celery soup
1/2 (7oz) can chicken broth
1 box Pillsbury rolled frozen pie crusts (2), room temperature
Salt and pepper to taste
Directions:
Preheat oven to 400 degrees. Place a cookie sheet in oven to heat. Mix chicken, vegetables and soup in a mixing bowl. Stir in half can of broth. Season to taste. Put one pie crust in pie dish, pour in vegetable mixture, and cover with remaining crust. Crimp edges together, and use knife tip to make design perforations in top crust. Place on preheated cookie sheet. Bake at 400 degrees for 40 minutes until golden brown.
(As the above photo shows, I used plain pie crusts, versus the fancier rolled crusts due to family (read: Skip) preference.)
This dish could not be simpler, but manages to pack a delicious punch. Try it out, and happy Thursday!
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