Easy As Chicken Pie
Ingredients:
1 deli rotisserie chicken
1 can condensed chicken soup
1 can condensed potato soup
1 bag frozen vegetables (optional)
1 can refrigerated biscuits or puff pastry or pie shell
1. Shred the chicken from the deli and place into pie pan. Save the carcass for stock if you want.
2. Combine both cans of soup with one cup of milk or water, then pour over chicken. If you want to add thawed frozen vegetables, go for it.
3. Place biscuit dough on top of the pie mixture.
4. Bake until the biscuits are ready (about 20 minutes at 375 degrees)
5. Eat!
Thanks Robyn, and good luck! Readers, give Robyn a thumbs up if you like this recipe!
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I make something very similiar using bags of frozen mixed vegetables in place of chicken, one can of cream of potato soup, and Pillsbury refrigerated pie crusts. Perfect for cold winter nights!
I am totally freaked out since I just spent a whole morning making chicken pot pie and chicken pasties (the cornish pies) to freeze - what a coincidence! This recipe looks quick and delicious as well...
A recipe that calls for not 1 but 2 cans of "Cream of (fill in the blank)" soup?!? No thanks - if you are going to cook with that much unhealthy and overly processed junk food you might as well just buy a frozen chicken pot pie from the supermarket and call it a day - this recipe amounts to the same thing.
No, I'm sorry this is not cooking. It may or may not be good; but as the comment above says this is just finding a way to re-present processed food.
I have to agree with taquah and alisonGSF...this post doesn't belong on this site.
Just wanted to say that we made this (with the veggies in addition to the chicken), and it was very easy and very yummy. We used ovenproof ramekins to make individual pies and were able to make enough for both dinner and lunch another day out of the ingredients, hooray! It was just the thing for a cold fall night - thanks so much for the recipe! : )
hey.
when we saw how easy this was we gave it a try with our own twist. we used the cooked chicken from our chicken soup, leftover soup with a bit of flour to thicken it, frozen veggies salt and pepper. it was heaven! no cans, and quick!
it's a new staple in our house!
This sounds like a lifesaver and I really appreciate everyone's variations, too. I usually give something like this a pinch of my favorite curry blend. Good for those cold winter nights and I'm going to use the lighter version of the soups. Any way I can get veggies in my family is a good thing...
A substitute for canned cream of soups is 1 cup 1/2 and 1/2 & 1 egg yolk for every can of soup called for. You should probably temper the egg yolk so it doesn't scramble.