I can’t take credit for this invention – it is totally thanks to my old boss. It’s the easiest recipe and so delicious and PERFECT for the winter.
What you need:
- 1 Rotisserie Chicken
- 2 pie crusts
- 1 can of 98% fat free condensed cream of chicken soup
- 1 bag of frozen mixed veggies (I like the corn, carrots, asparagus mix – the ones with peas get to pea-y tasting)
- Seasonings that you like (pepper, salt, garlic powder, etc)
Preheat the oven to 350 degrees.
Shred the chicken into a bowl (I throw away the skin and bones). Mix in veggies, entire can of soup and seasonings. Set aside.
Spray a pie tin/glass baking dish with Pam, unroll pie crust and pat firmly into the pan. Pour the chicken mixture into the pie crust. Unroll second pie crust on top of the creation and pinch the edges. Puncture the top for venting (read: cut cute designs into the top of your dinner – it’s always good to play with your food) and put in the oven for 30-40 minutes until pie crust is done.
This is one of Frank’s favorite things I make for him. It’s super easy, and aside from the pie crust (yum) it’s not too bad for you. And it’s DELICIOUS as leftovers. Yum-my.
I would have taken a picture, but we were too hungry to wait 🙂