In honor of Pi Day, I made chicken pot pie for dinner.
I used new Cooking Cream in it, and it is delicious! I used the garlic flavor, but I bet any of the flavors would be wonderful.
I love trying new things!
I also used the last of my vegetable "meat" balls in it, and they worked wonderfully. You could use any of your favorite vegetables.
Chicken Cream Pot Pie
1 boneless, skinless chicken breast
1 c corn niblets
1 c frozen peas
1/2 c other favorite vegetables
1 10-oz carton Savory Garlic Cooking Cream
2 prepared pie crusts
Line a 9" pie plate with one crust. Fill the crust with the creamy chicken and vegetable mixture.
Cover with top crust, crimp edges with a fork, and cut vents into the top crust. I used cookie cutters.
Tent with foil and bake for 25 minutes. Remove foil, and bake for an additional 10-20 minutes, until the crust is nicely browned.
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| Mmmmmmmm. |
This looks good. I use only a top crust for the chicken pot pies I make to cut down on the fat, and I've been using Campbell's cream of mushroom soup for the base (as you used this cooking cream which I will try) and I use the frozen mixed vegetables.
ReplyDeleteThat's how I typically make chicken pot pie, with cream of mushroom soup. I like using mashed potatoes as a top crust, too. I like the cooking cream - it's different and fun!
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