Pot Pie With a Twist
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 1 (8 ounce) can mixed vegetables
- 1 (10 1/2 ounce) can cream of chicken soup
- 3⁄4 cup milk
- 1⁄2 cup sour cream (may use lite)
- 1 dash celery salt
- 1⁄4 - 1⁄2 teaspoon poultry seasoning (to taste)
- 1 dash paprika
- 1 dash pepper (to taste)
- 1 chicken bouillon cube
- 1⁄4 cup parmesan cheese
- 1 cup cubed cooked chicken
- 2 refrigerated pie crusts (they come 2 per pkg)
directions
- 1. Mix all ingredients except pie crust in a medium size saucepan. Heat over medium heat until bubbly.
- 2.Place in pie crust and top with the top crust. Cut vents into top crust so the pie won't explode.
- 3.Pop in the oven and bake until golden brown.
- 4.Garnish with additional sour cream if desired.
- 5. Refrigerate leftovers.
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RECIPE SUBMITTED BY
Lisa G.
Lapaz, Indiana
I am a retired nurse/nursing professor. I?ve been married to a great guy for 48 years. I love to garden and grow my own vegetables and flowers. I home can and freeze foods extensively. I?ve always had a love of cooking, but now it?s just the two of us, so I need to learn to cook in smaller quantities. I?ve always worked full time and often with a sideline part time job as well so I?m used to cooking double and freezing half for later. I don?t have to do that anymore and it?s been an adjustment. With the Covid pandemic we rarely eat out so this website has been a real blessing!?