Would you like to to spend less time in the kitchen and more time enjoying homecooking with your family? If so, our new book Quick & Easy Family Favorites is right up your alley!
You may have received an email from us today (and if not, you will as long as you're signed up!) with a recipe for Cranberry Wild Rice.
Here's another recipe from the book...especially for our blog friends!
We LOVE that photo on the cover...makes us hungry every time we see it!
Maybe you'll make it for dinner tonight?
Easy Chicken Pot Pie
Originally shared with us by Wanda White
of Kings Mountain, North Carolina, this homestyle recipe uses ready-made pie crusts so it's extra easy. Frozen oven-roasted diced chicken, thawed, and frozen veggies can
be used instead of canned, if you like.
2 9-inch refrigerated pie crusts
6-3/4 oz. can chicken, chopped
16-oz. can mixed vegetables, drained
10-3/4 oz. can cream of chicken soup
1/2 t. celery flakes
1/4 t. pepper
1/4 t. poultry seasoning
Fit one pie crust into a 9" pie plate. Combine chicken and remaining ingredients in a bowl; pour into pie crust. Moisten edges of bottom crust with water; top with remaining crust. Fold edges under and crimp; cut slits in top. Bake at 400 degrees for 45 to 50 minutes; let stand 10 minutes before serving. Serves 8.
