Friday, January 15, 2010

Cheesy Chicken Pot Pie


And by cheesy, I mean dairy. Not corny or silly.

Does Velveeta really qualify as cheese?

Moving on.

A good friend of ours from dental school, the one and only Lauren VanBebber (now Lauren Davis) gave me this recipe. She is from Hot Springs, AK, and is such a great cook with soooo many recipes up her sleeve. When we all lived in Baton Rouge following Hurricane Katrina, Lauren lived in the same apartment complex as Jonathan and I. The three of us, along with a few other friends, would get together weekly for a supper club. We would rotate homes, and if it was your week to host, you provided supper for everyone in the club! I loved eating at Lauren's place because she always had the most wonderful, comforting food! Here is one of our favorites:

Cheesy Chicken Pot Pie


Ingredients:
1-2 lbs. chicken, cooked and shredded
1 can cream of chicken soup (I use reduced fat)
1 smallest package available of Velveeta cheese (not certain of the number of oz.), diced into small pieces
1 large can of Veg-all mixed vegetables (I use the Homestyle)
1 can corn, drained
2 refrigerated pie crusts
Salt and pepper to taste

Directions:

In a large pot, boil chicken in water with butter, salt and pepper. Once chicken is cooked, let cool and shred. Return chicken to pot along with soup, cheese, and vegetables. Mix together and stir frequently until cheese is melted and everything is combined. Season with salt and pepper as desired.

Preheat oven to 350 degrees. Place one pie crust in bottom of pie plate. Pour chicken filling on top, then cover with the second pie crust. Pinch the two crusts together. Bake in oven until pie crust is golden brown, approximately 45-60 minutes. Enjoy!

***This meal is so yummy and so comforting!

1 comment:

Amber said...

This looks a lot like a chicken pot pie that I make, but I use shredded cheese instead of velveeta, and no corn. We love it!