Chicken Pot Pie Vi
A good chicken pot pie has perfectly flakey crust and the right ratio of light and dark meat chicken and vegetables swimming in a deliciously creamy white sauce.
Recipe Summary Chicken Pot Pie Vi
This is a simple and delicious recipe I received from a friend. Chock-full of tender veggies, gooey cheese, and moist chicken.
Ingredients | Chicken Pot Pie Cracker Barrel Recipe1 recipe pastry for a 9 inch double crust pie4 boneless, skinless chicken breast halves½ cup chopped onion1 teaspoon poultry seasoning1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of mushroom soup1 cup shredded Cheddar cheese1 cup shredded mozzarella cheese2 cups frozen mixed vegetables, thawed1 cup sliced fresh mushroomssalt and pepper to tasteDirectionsPreheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.Bake in preheated oven for 50 minutes, until pastry is golden brown.Info | Chicken Pot Pie Cracker Barrel Recipeprep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
6
Yield:
1 casserole
TAG : Chicken Pot Pie ViMeat and Poultry Recipes, Chicken, Chicken Breast Recipes,
