Page 87 - 2019TOHCookbook

KOTLINSKI | NORWELL, MA | SERVES 6
In an effort to be healthier, I came up with this recipe which has fully satisfied our family of five for years. This recipe even has some extra vegetables not normally found in a chicken pot pie. Less fat, less time, more veggies ... and it’s delicious. Definitely the Kotlinski kids’ favorite way to eat their vegetables!
INGREDIENTS
2 lb. bag frozen mixed vegetables, boiled and drained
2 chicken breasts, cooked and cut into small pieces
1 Campbell’s cream of chicken soup, family size can (or 2 regular size cans) 1⁄2 tsp. black pepper
1⁄2 tsp. ground sage
Salt
1 box Pillsbury pie crusts, thawed
INSTRUCTIONS
1. Cook chicken breasts sautéed in oil with a pinch of salt, then cut into small, bite-sized pieces.
2. Boil frozen mixed vegetables, then drain.
3. Preheat oven to 425˚ F.
4. Mix together in large mixing bowl the chicken, vegetables, Campbell’s cream of chicken soup, black pepper, and ground sage.
5. Gently unroll one thawed pie crust and fit into deep dish pie pan. Pour mixed ingredients evenly into pie crust.
6. Gently unroll the second thawed pie crust and place evenly on top of the pie mixture. Crimp the two pie crust edges together to form a seal.
7. Poke lots of vent holes in the top pie crust with a fork or use a sharp knife edge to cut a decorative design into the pie crust for steam to escape.
8. Bake for 25-30 minutes or until crust is golden brown. Serve and enjoy!
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EASY, HEALTHIER CHICKEN POT PIE