Chicken Pie – Easy to Make Recipe
When it comes to fall my family starts slowly migrating towards more winter foods. One of our favorite winter foods is chicken pie. This pie is a great left over foods too; my daughter even likes it when I am giving her this for lunch the very next day. I like to put a lot of chicken meat and vegetables and I use pie crust which is easy to find in any grocery store in canned biscuits and pizza crust section.
This recipe would easy feed 5-6 people.
• 1package of pie crust
• 1 pound of chicken tenders
• 2 cups of frozen vegetables mix (carrots, beans, and pees)
• 1 can of cream of chicken
• ¼ cup of chicken broth
• Pink Himalayan salt to taste
• Black pepper to taste
• 1 teaspoon of dry parsley
• ¼ cup of olive oil
Preheat the oven to 425F. Meanwhile prepare chicken. Cut chicken into small bite size pieces. Preheat skillet with olive oil, add chicken and brown it from all sides for about 5-7 minutes.
Then transfer chicken into paper towel and let the grease be absorbed by the towel.
Bring frozen vegetables into mixing bowl and mix it with cream of chicken sauce, chicken broth, salt, pepper and parsley then add chicken and set aside.
Cover baking dish with one pie crust then transfer vegetables and chicken mixture into the crust.
Cover it with second piece of the crust, secure ends of the crust with fork, also make few holes in the crust with the fork for the hot air to come out and place it into the oven for 20 minutes.
After 20 minutes turn oven temperature down to 375F and cook pie for another 40 minutes. When it is ready it has a nice golden color and sauce starts bubbling over the top.
Take pie from the oven and let it cool for about 10-15 minutes before it will be ready to serve.