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Name: |
Mack
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Subject: |
Deep Dish Chicken Pot Pie
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Date:
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10/21/2010 7:22:33 PM
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Comfort food, ya' know?
- 3 boneless chix breasts - 1 15 oz. can Cream Chix soup - 1 15 oz. can Cream Celery soup - 1 15 oz. can English peas - 1 15 oz. can sliced carrots - Quarter pound sliced mushrooms - To taste, onion powder, garlic powder, seasoned pepper, salt, etc. - 2 Pillsbury rolled refrigerated pie crusts Combine soups, vegetables and seasoning in a bowl and blend, using the juice from only one of the cans. Pan sear or nuke the chix breasts, with seasonings on board, until mostly done. Chop them into bite size pieces. Add to the soup mixture, juice too!!. Preheat oven to 350*. Press 1 pie crust into 2 or 3 quart deep dish baking dish, without oil or butter. Stick it in the oven until it starts browning. It's gonna' shrink, but that's OK. Pour the soup mix into the dish, cover with the second pie crust, sealing the edges of crust. Brush top with oil or "Butter". Bake for about 1 hour, until top is browned and liquid is bubling. This is a good dish "As Is", but it is a fun dish to use to experiment with different spices, different veggies, and different tastes. Onions? Hot Peppers? Seasonings galore. Enjoy. Mine is just now going in the oven.
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Name: |
Ulysses E. McGill
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Subject: |
Deep Dish Chicken Pot Pie
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Date:
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10/21/2010 7:47:45 PM (updated 10/21/2010 7:48:50 PM)
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Dang, is the flag up? I just came in from working on the deck and you're making me hungry.
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Name: |
Mack
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Subject: |
Deep Dish Chicken Pot Pie
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Date:
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10/21/2010 8:23:22 PM
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The flag will be up tomorrow P.M. thru Monday, for us retirees. Come on by,,, Just got the Publix Meat Market Man to cut me a thick Sirloin, about like a roast, that I'm gonna' burn tomorrow nite. Sear it both sides over hot flame, then move it back to bake until about maybe @ 135* internal. Rest it, then, then, then, pour the wine, light the candles, dress the salad, and, thank my own God for letting me spend some time on a very special place on Earth, that being, Lake Martin.
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