Sunday, April 27, 2014

Deliciously Easy Pot Pie

Hello, friends!  Wow, it seems like this weather is just never going to warm up!  
Spring, where are you?  The fortunate thing about a long, cold winter for a comfort-food lovin' gal like me is that I can indulge in all those naughty heavier foods I enjoy this time of year....maybe like the reverse of the chipmunk or bear saving for hibernation, I instead am stowing away calories for later to sustain me in the Spring and Summer when I like a lighter menu.  :)

On the menu for today, a super easy pot pie perfect for cold weather.  I hope you enjoy the post.  

For two pies you will need:
Four frozen pie crusts, thawed and ready to use
One 8 ounce can of cream of mushroom soup, divided
One 8 ounce can of cream of chicken soup, divided
Large bag frozen mixed vegetables
Approximately 1-1 1/2 pounds boneless skinless chicken breasts (about three large breasts)

Begin by cubing your breast meat. Season to your liking.  I personally use the same seasonings each time....a dash of garlic powder, onion powder, black pepper, and seasoned salt.  Brown your meat in a pan until almost completely cooked through.  Set aside.

Press your thawed pie crusts into pie tins.

In each tin, add half each of the cream of mushroom and cream of chicken soup cans.  Stir together.

Add your cooked chicken and frozen vegetables, and mix together.  Cover each pie with the secondary crusts, and flute the edges.  You may also want to cut a small opening in each pie to allow steam to escape and prevent overflow.  All ready for the oven!

Bake at 350 degrees approximately twenty minutes to thirty minutes, or until crust is golden brown.  I also like to add butter to the crust approximately five minutes before I remove the pie.

Don't these look delish?  Yum, and so easy!

Dinner is served!

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