I never know how much chicken to cook for our family, so I always end up cooking a little more than we need. That being said, I’m always left with 1-2 pieces of chicken. It wasn’t enough to feed a family with, until I came up with this recipe for easy chicken pie.
A little background: I love chicken pot pie, but as you all know, I don’t like to patchke in the kitchen. Every time I saw a recipe online for chicken pot pie it had way too many ingredients/steps so I never made it. Is this recipe as good? Probably not, but it’s a really close second.
What makes this recipe easy is that you use store-bought pie crusts, frozen/canned vegetables, and already cooked chicken. It tastes delicious, freezes well and is the perfect dish for a quiet Shabbos lunch at home. It’s also a great way to use up leftover chicken or turkey.
Easy Chicken Pie
Materials
- ~2 chicken cutlets cooked and shredded
- 1 16 oz bag frozen mixed vegetables (carrots corn, peas, lima beans, green beans)
- 2 deep dish pie crusts
- 1/2 15 oz can whole potatoes
- 4.5 tsp chicken soup mix
- 3 cups cold water
- 3 tablespoon heaping flour
Instructions
- Preheat oven to 375°F
- Cook frozen vegetables in microwave for 4 minutes
- Cut up canned potatoes in small pieces
- Mix shredded chicken, vegetables and potatoes and place into pie crusts
- Mix chicken soup mix, water and flour until all powder is dissolved
- Pour mixture in pie crusts
- Bake pies for 45-60 minutes until pie crust is golden brown
Until next time,
Shaindy
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