Wednesday, January 21, 2009

Chicken Pot Pie

This is so good and easier than it seems! I make it the morning, and set it in the fridge to bake later.
1 2-3 pound whole chicken (get one on sale for a couple dollars!)
1 can of cream of mushroom soup
1 10 oz. package of frozen peas and carrots
2 cups of water
1 tsp chicken bouillon granules
Pillsbury refrigerated pie crust (the kind that comes rolled up in a box)
In a large pot, throw chicken and water to cover and bring to a boil, simmering for 30 minutes.
In a small saucepan, mix veggies, soup, water and bouillon. Simmer and stir till smooth.
When chicken is boiled and tender, pick meat off of bones, and put meat into soup mixture, stirring all together.
In a pie dish, roll out one pie crust, then pour soup/chicken mixture in. Cover with other pie crust and pinch edges. Cut a small steam hole.
Bake at 400 for 30-35 minutes.
I always serve this with mashed potatoes.

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