If you have noticed, lately I've spread out from my normal Everyday Food, Martha Stewart recipes and have scoured my pantry full of cookbooks for new recipes.
You can find the Chicken Pot Pie recipe I used here, on the Cooking Light website. It's actually for small ramekin sized pot pies but I just made a large one.
1 package of 2 Pillsbury Pie crusts
2 tbsp all purpose flour
1tsp sage (I chopped up about 6 leaves of fresh sage because I had it)
2 chicken breasts, cut in small pieces
1 10 1/2 oz can of low sodium cream of chicken soup
10 1/2 oz of water (refill the soup can)
1 1/2 cups of frozen mixed veggies (I used the ones with lima beans, green beans, carrots, corn, and peas)
1 cup of mushrooms, chopped
1. Preheat oven to 425
2. In a pie dish, place one pie crust onto the dish as listed on the box and bake for 10 minutes
3. Combine flour, sage, S&P into a ziploc bag and add chicken, toss to coat.
4. Heat a skillet over med-high heat. Coat with oil or cooking spray. Add chicken and cook for 5 minutes. Stir in water, veggies, mushrooms and soup. Bring to a boil. Reduce heat and cook about 10 min.
5. Spoon chicken and veggies into pie crust.
6. Cover with second pie crust and fold edges over to seal. Vent pie crust with fork.
7. Bake for another 10-20 min (based on how brown you want the pie crust). I baked mine for about 15 minutes.
Sorry I couldn't get a good "plate" picture! It fell apart on the plate and didn't look picture worthy but it was delicious to eat, especially with a little hot sauce on top!