Brought to you by Catoctin Mountain Orchard
Don’t know what to make for dinner? Why not throw a pot pie in the oven? It’s easy and there are just a few ingredients needed!
Feel free to make your own pie crust if you have a favorite recipe; I went easy here and used a Pillsbury Pie Crust that I picked up from the grocery store and let sit for 15 minutes to bring it to room temperature. Place the bottom layer in a 9 in. pie pan and form around the bottom and edges.
Then, in a sauce pan add in 1/4 cup of butter, and chopped onions and cook until soft. Add in your soup (I used golden mushroom, but you can use cream of chicken,too) and a 1/2 cup of chicken broth (or water).
Add in frozen vegetables and stir.
Next, Add 2 1/2 cups of chicken (I used rotisserie chicken to cut out a step of cooking the chicken before hand) and garlic powder, salt and pepper, stir until all ingredients are combined and simmer until it starts to bubble.
Once it bubbles, pour chicken and vegetable mixture into the pie shell. Then, place the second pie crust on top!
Seal the sides of the pie crust together and using a knife slice slits in the middle.
Cook for 30-35 minutes or until crust is golden brown and insides are bubbling.
Ingredients: I got the recipe here!
2 1/2 cups Chicken, roasted
1 Garlic powder
1 Onion, small
1 10 oz can Campbell’s cream of chicken soup
1 package Pillsbury pie crust
4 tbsp Butter
1 16 oz. bag Mixed vegetables, frozen
1/2 cup Water OR chicken broth