Thursday, June 4, 2009

Chicken Pot Pie

2 sheets pastry
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
1 can condensed chicken soup

Preheat oven to 200 degrees C. Line a pie dish with pastry.

Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.

Dice chicken and place in a large bowl. Add vegetables, thyme and soup. Stir together.

Pour filling into pastry lined pie dish. Arrange top layer of piecrust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.

Bake at 200 degrees C for 60 minutes. Remove from oven and let stand for 5 minutes and then serve.

Source: All Recipes

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