The other night I was ambitious and tried something new for dinner. A semi-homemade pot pie. It was very delicious and easy!
I combined the easiest parts of two recipes I found on-line and threw in a twist of my own, and here is the recipe I came up with:
2 Chicken Breasts cooked and cubed
1 Can Chicken Broth
1 Can Cream of Potato Soup
1 Can Potatoes & Peas
2 Pillsbury Pie Crusts
Preheat oven to 425 and roll first pie crust into bottom of 9 inch round pie pan. Combine remaining ingredients into a saucepan and cook until all are combined and have a soup-like consistency. Pour into pan with bottom pie shell. Sprinkle a little salt and pepper on top. Place second pie crust over the top of the filling and pinch edges of the two pie crusts together. Make many small slits in top of pie and place about 4 tbs of butter pats on the top. Cook for 20 minutes, remove from oven and cover edges of pie crust with tin foil, return to oven for about 20 minutes or until top of pie is golden brown.
It may sound like a lot of work, but the taste is so fulfilling!