Tuesday, September 7, 2010

Chicken Pot Pie

1 recipe pastry for a 9-inch double crust pie
2 cups frozen mixed vegetables
2 boneless skinless chicken breast halves boiled (I used chicken from a roasted store-bought)
1 tsp dried thyme
1/2 (10.75 oz) can cream of celery soup
1 can condensed cream of potato soup

  1. Preheat oven to 400 degrees.
  2. Line a 9-inch pie plate with pastry.
  3. Blanch frozen veggies for 3-4 minutes.
  4. Drain.
  5. Dice chicken and place in a large bowl.
  6. Add veggies, thyme, and soups.
  7. Stir and pour filling into pastry-lined pie dish.
  8. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow steam to escape. (or weave a lattice top crust)
  9. Place pie on cookie sheet.
  10. Put aluminum foil around the pie crust edges.
  11. Bake at 400 degrees for 30 minutes.
  12. Remove foil and continue to bake for an additional 30 minutes until golden brown.
  13. Remove from oven and let stand for 5 minutes.
  14. Serve.

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