Wednesday, February 24, 2010

What's For Dinner?

Last night I made a delicious Chicken Pot Pie.
It sounded like the perfect ending to a cold winter night.
And I was right!
It was.
Extra Creamy Chicken Pot Pie
  • 2 unbaked pie pastries
  • 2 cups cooked chicken
  • 2 (10 oz) cans cream of chicken soup
  • 1 (16 oz) bag frozen veggies
  • 1/2 cup milk
  • 1 egg white (optional)

Preheat oven to 400

Fit one pie pastry into pie plate. Combine chicken, veggies, soup, and milk into a large bowl and mix well. Spoon into prepared pastry. Fit remaining pastry over filling and press together to seal the edges. With a knife, cut several slits in the top to vent. Brush with egg white. Bake 45-60 minutes or until golden brown. Let cool for 10 minutes.

Here's the results- YUMMO!

I also served it with a fresh fruit salad of bananas, green grapes, and blueberries.
For dessert Clay made snow ice cream to go over our hot fudge brownies!
Sorry I do not have any pictures of the dessert . . . we ate it before I had a chance to capture it!!

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