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June 10, 2010

Cheesy Chicken Pot Pie

Now that school is done and I have slightly more free time I've been getting more interested in cooking. So on Monday I made my first real meal for Morgan and my sister Ashley. For my first meal, I made Cheesy Chicken Pot Pie. I thought this was a good place to start, since it was mainly just mixing together already made ingredients and baking. This also made it really quick to make! As most of you know it was pretty much a miracle that it turned out! I thought it was really pretty good, and more importantly so did Ashley and Morgan.

Delicious Pot Pie!
Everyone loved it so much that I thought I would post the recipe for others to enjoy! Here it is:

2 9-inch pie crusts
2 10-3/4 oz. cans of cream of potato soup
2 cups cooked chicken, cubed
15 oz. can mixed vegetables, drained
2 cups shredded cheddar cheese
Fresh herbs such as Basil, Dill, and Sage (if desired)

Line an ungreased 9" pie plate with one crust; set aside. Mix soup, chicken, vegetables and cheese together; spoon into pie crust. If desired, gently roll fresh herbs onto second pie crust. Top bottom half with remaining crust; seal and flute the edges. Cut vents in the top; bake at 350 degrees for one hour. Serves 4 to 6.

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