Here’s one of my favorites, in fact, I am making this later today for my daughter and her babysitter! I’ll have just enough for leftovers for hubby’s lunch.
Chicken Pot Pie
Frozen deep dish pie shells
1 family sized can of chicken (or you can use leftover roasted chicken)
1 bag of frozen mixed vegetables
1 can of Cambells cream of chicken mushroom soup
salt, pepper, garlic powder
Simply mix chicken, vegetables, and soup into a bowl. Add seasonings to your taste. Scoop mixture into pie shells. Here’s a hint, place the top shell on to the mixture the same way they were placed as frozen, so pie crust is sealing the chicken mixture. Place on a cookie sheet and bake for 40 minutes. If you want a pretty presentation, during the last 15 minutes, brush egg wash over the pie for a golden crust. Serve with biscuits.
I keep all these things on hand so I can get this dinner together when I have a day that gets away from me. Fix it and forget it and like I said, leftovers make a good breakfast or lunch!