4-5 per pie
1-2 TBSP. Olive Oil
1 package of skinless, boneless chicken thighs
1 small chopped onion
2 minced garlic cloves
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 jar of mushrooms (or sliced fresh mushrooms sauteed with the onions)
8 oz package of frozen peas and carrots
¼ cup butter - sliced into cubes, divided
4 pie crusts
No nutrition information available
In oil in a large skillet, brown the chicken thighs that have been cut into bite size pieces. Use kitchen scissors to cut the meat. Add onions and cook until soft and chicken is cooked thoroughly. Add garlic and cook for 1-2 minutes. Note: if you use fresh sliced mushrooms, add them to saute when you add the onions. You can season the meat mixture with pepper to taste or sprinkle with some Mrs. Dash.
In a large mixing bowl, mix the soups with veggies. Add meat mixture and blend well. Pour half of the filling into one pie crust. Sprinkle with half of the butter cubes and set the top crust on the filling. Crimp the sides and slit the top in several locations. Repeat for the second pie.
Bake in preheated oven for 30-45 minutes - may need to be longer depending on the oven. The crust should be golden brown and some filling may bubble a little out of the slits. Let cool slightly then serve with a salad.
Variation: Beef Pot Pie - substitute meat with round steak cut into bite size pieces - substitute the Cream of Chicken soup with a second can of Cream of Mushroom soup. Use a woodsy mushroom like Shitaake or Oyster.
Preheat oven to 350 degrees. Prepare two pie plates and spray with cooking spray. Insert one pie crust in each deep dish pie plate. Set aside the remaining two crusts for the tops.