Friday, February 26, 2010

Chicken Pot Pie

1lb boiled chicken breasts, cubed: $1.79
1 pkg. ready pie crust, like Pillsbury (top & bottom): .90cents (on sale 2/$4, coupon doubled to $1.20)
2 cans cream of chicken soup (reduced fat): $1.96 (coupon used)
1/2 bag frozen peas: free with coupon
1 lg. organic potato peeled and cut into small cubes : .35cents

1. Place one pie crust in pie plate and bake in 350 oven for 15 mins just until beginning to crisp.
2. Peel and cut potatoes into small cubes.
3. Mix soup, potatoes, chicken, and peas together and pour into prepared pie shell.
4. Place remaining pie crust over top (you may cut and lattice it if you like)
5. Bake at 350° for 45mins, until brown on top and filling is bubbly.

Under $5, hearty, and delicious!!

If freezing: Place refrigerated pie crust in bottom of pie plate, but do not bake. Prepare filling as instructed, put on top of crust in dish, and place remaining pie crust over top. Wrap and freeze. Defrost in fridge, then bake at 350° for 45mins to 1hr. until bubbly.

1 comment:

  1. I have been making a similar version, except I use I can of cream of chicken and one can of cream of potato. Also for the veggies, I use a mixture of frozen veggies. So delicious!!!