chicken pot pie Recipe

  American Stew

leftover chicken
cream of chicken soup
shredded cheese
1/2 can evaporated milk
1/2 to 3/4 cup water
1 cup each frozen peas and carrots
1 tsp. chicken bouillion
1/2 tsp each garlic powder and pepper
1 tbls minced dry onion
2 deep dish pastry shells

remove 1 pastry shell to thaw upside down. In large sauce pan add 2-3 cups cooked chicken,1 cup shredded cheddar,jack or american cheese and rest of ingredients. Heat throughly until cheese is totally melted. Pour into shell still in foil,invert 2nd shell,pinch all the edges to seal.Preheat oven with cookie sheet,425 degrees,bake 30-35 mins. until brown on top.

6 servings, 500 calories, 15 grams fat per serving
Pot pie is a family favorite and this recipe is a way to rid the fridge of leftovers (Turkey,beef or pork can substitute chicken)

chicken pot pie

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