We have a lot of chicken here at Hibiscus House and never tire of it. This particular recipe is really good in cold weather but in a pinch easy enough to have any night. Serve with crisp salad and Sweetened Ice Tea with Lemon
Good anytime
Homemade crust ignore the imperfection please
(one day I am going to conquer the pie crust)
I had some leftover baked chicken from the night before
I used fresh carrots, potatoes and had to use canned sweet peas
frozen sweet peas are the best though
frozen sweet peas are the best though
I doubled the recipe for the pie above
Ingredients and Instructions
This recipe makes 1 regular pies (like pie shells in freezer section of your grocer)
Preheat oven to 425 degrees
Make pie pastry, bake for 7 minutes or until very lightly browned. Then turn oven down to 375 degrees
1. 1 Half chicken, or breasts, or thighs whichever you prefer: boiled, baked either way
de-bone, take off skin and fat, pull apart (**note** you can use other half of chicken later)
2. 1/2 small package Frozen Vegetables or canned veggies, or my preference fresh veggies of your choice
3. 1 can cream of chicken soup or 1 can cream of cream of celery soup
4. 1/2 soup can of chicken broth (you can freeze the rest of broth, you may have for later use)
Boil veggies then drain
Heat soup with broth just until creamy and warmed slightly
Add vegetables and chicken
pour into pie shell
Top with pie crust
Prick crust with fork in several spots on top be sure to prick well in
center so steam can escape.
take an egg mix whisk with teaspoon of water brush on top
Bake for 30 to 45 minutes at 375 degrees until lightly browned and you can see filling heated through center...
Enjoy
Dolly
