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recipe: tri’s chicken pot pie

Posted on 24. Feb, 2009 by dara in socialite

With the wind whipping outside and all types of germs in the air, nothing is better than some hot comfort food! We’ve got just the recipe for you to try; it’s quick, easy and cheap. So even if you don’t shop the sale like penny pinchin’ advised yesterday, you’ll still be in for a cost effective delicious treat.

 Tri’s Chicken Pot Pie

 Ingredients:

Boneless skinless chicken breasts (thinly sliced or regular)

One can of mixed vegetables

One can of cream of celery soup

One “Ready to Bake” pie crust

½ cup - ¾ cup of milk

 Directions:

1. Cut the chicken breast up into small pieces, season with salt and pepper and cook for about 5-7 minutes in a pan. Set the chicken aside.
2. Drain the mixed vegetables of all canned juice.
3. In a large bowl, mix the drained mixed vegetables, the cream of celery soup (keep the can), and the cooked chicken.
4. Fill the empty soup can for the cream of celery soup with milk (as desired) and mix with the other ingredients in the large bowl.
5. Preheat the oven to the designated time on the pie crust instructions.
6. Grease the bottom of a square Pyrex dish, or any other appropriate container, with butter or Pam to prevent sticking.
7. Line the dish with the bottom of the pie crust.
8. Pour the filling from the large bowl on top of the pie crust. Smooth out the filling ensuring that it’s even across the pie crust.
9. Place the top of the pie crust into the dish, pinching it at the ends to close the pie.
10.  Bake for 30-45 minutes or until the crust is brown.

 So, try this easy recipe and report back and let us know how you enjoyed it and what other recipes you’d like to see featured on {budget}fab*

Tags: cheap recipes, chicken pot pie, comfort food, easy recipe ideas