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Chicken Pot Pie (3/19/2010)

Chicken Pot Pie

2 cans Cream of Potato soup
1 16 oz. can Veg-All, drained or 1 can mixed vegetables
2 cups cooked, diced chicken
½ tsp. Poultry seasoning
¼ tsp. Pepper
¼ tsp. Salt
½ tsp. seasoning salt
½ cup milk
¼ cup lite mayonnaise
½ tsp. thyme
½ tsp. black pepper
Pinch of salt or seasoning salt
2-9inch Pillsbury pie crusts or 2 frozen deep dish 9 pie crusts, thawed
1 egg, beaten
Olive oil

Preheat oven to 375-degrees F.

Heat a few tablespoons olive oil in a large skillet over medium-high heat. Season diced chicken cubes with poultry seasoning, ¼ tsp. pepper, ¼ tsp. salt, and ½ tsp. seasoning salt. Add in batches to skillet and cook until no longer pink. Remove with slotted spoon to a large bowl, and continue cooking the remaining chicken.

If using Pillsbury pie crusts, press 1 pie crust onto bottom and up the sides of a 2 quart casserole dish.

In large bowl with the chicken, add soup, veg-all, milk, mayonnaise, thyme, pepper and salt, mix well. Spoon into pie crust. Cover with the remaining pie crust and crimp the edge to seal. Trim away any excess pie crust. Cut a slit in top crust, and brush with beaten egg.

Bake 40-minutes. Check pie crust after 20 minutes. If it's getting too brown, cover edges of crust with aluminum foil and return to oven and cook the remaining 20 minutes. Remove from oven and let cool 10 minutes before serving.

This week's featured wine special from Van's Liquor Store in East Dubuque-Clos du Bois Chardonnay, 750ml bottle, $8.49 through 3-22-2010.

Stop by Cremer's for boneless, skinless chicken breasts. $2.99 lb. And, don't forget to pick up your Easter ham!

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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