Tuesday, May 25, 2010

Not really a blog-worthy recipe, but...

...I wanted to share it with you anyway.

I read all these amazing cooking related blogs and am so impressed. And while I will never even strive to be 10% the cooks that they/you all are, I still want to share a recipe every so often. I am sharing this one because of its pure simplicity.

As a lover of chicken pot pies, I am constantly searching for and trying out recipes that are both easy & good. And I finally found one.

Now, you cooking type people, don't laugh. I warned you that this was basic.

As with most online recipes, I found this one on allrecipes.com


  • 1 recipe pastry for a 9 inch double crust pie (I used great value, deep dish pie crusts)
  • 2 cups frozen mixed vegetables
  • 2 boneless, skinless chicken breast halves, boiled
  • 1 teaspoon dried thyme
  • 1/2 (10.75 ounce) can condensed cream of celery soup (I substituted cream of chicken)
  • 1 (10.75 ounce) can condensed cream of potato soup


  1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
  2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
  3. Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
  4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
  5. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

I wish I would have taken a picture. It was so yummy! The best part, besides the crust, was that the "inside" wasn't runny. I hate a watery, runny inside. haha

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