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pot pie
Aug 21, 2006 19:11:47 GMT -5
Post by plfreitag on Aug 21, 2006 19:11:47 GMT -5
This is modified from the "Dining on a Dime" cookbook
1 12-1/2 ounce can of chicken or tuna, drained, or 2 chicken breasts, cooked and cubed or shredded, or 1 pound beef, cooked and cubed or crumbled or shredded
1 large can veg-all mixed veggies (29 ounces), drained, or one large bag frozen mixed veggies
1 can cream of chicken soup or appropriate substitution
Enough crust for a 2-crust pie
Spices to taste (I use garlic and freshly-ground pepper)
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Mix the meat, veggies and cream soup. Add spices.
Pour in 9-inch pie dish.
Put BOTH pie crusts on top, trim to fit, pinch together at edges, and cut vent holes in top.
Bake at 400 degrees F for 25-30 minutes or until crust is golden brown.
Serves 4-6.
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