Monday, January 4, 2010

The World's Easiest Chicken Pot Pie

Here at Keep Austin Tasty, we love eating and we love cooking, but the truth of the matter is that we are much better at the former than we are at the latter. As such, our favorite recipes are not only easy and delicious but ones that someone who isn't a great cook would actually be confident to serve to guests.

We initially found this one after Thanksgiving as a means of finishing up leftover turkey, but we loved it so much we've actually had rotisserie chicken for dinner a few times specifically so we can use the leftovers.

The instructions are foolproof:

Step 1: Buy a rotisserie chicken and eat half of it. We recommend HEB's Honey Jalapeno for taste or Costco if you want more chicken for your buck

Step 2: Shred the rest of the chicken with two forks

Step 3: Prepare a package of frozen vegetables according to directions. Broccoli, peas, and carrots are a good mix for a traditional pie. The HEB Asian stir-fry adds a tasty twist with snap peas, red peppers, and water chestnuts.

Step 4: Combine chicken, veggies, and 1 can of condensed Cream of Chicken soup. Add a pinch of kosher salt and plenty of ground pepper.

Step 5: Pour ingredients into a frozen pie crust. Place second thawed pie crust on top and bake according to directions.


1 comment:

Matt said...

Or if you're like us, you just skip the chicken all together. Tofurkey maybe?