Chicken Pot Pies

Wednesday, February 24, 2010

Submitted by:  Angela Silverthorne

Preheat oven to:  350 degrees                     Cook time:  45 min - 1 hr

Recipe makes 2 pies (but they freeze and refrigerate very well!)

     -  2 pkgs. refrigerated Pie Crust
     -  Rotisserie Chicken, deboned
     -  1 jar Alfredo sauce
     -  1 can Cream of Chicken and Herbs
     -  1-2 cans of carrot & pea mix, drained
     -  1 can mushrooms, drained
     -  1 can boiled potatoes, drained
     -  1 egg, beaten
     -  1/2 c. Shredded Parmesan Cheese
                                                            -  Salt & pepper to taste

1)  Press 1 pie crust in bottom of pie pan (lightly greased).  Prick with fork and crimp edges.  Brown lightly for ~10 min in oven.  Set out to cool before filling.
2)  Pull apart and debone Rotisserie chicken.  Place in large bowl.  Add in alfredo, soup, veggies, potatoes and seasonings.  Mix well.
3)  Fill crusts almost to the top.  Lay 2nd crust on top of filling and crimp sides.  Hash top with knife.
4)  Beat egg with 2 Tbl. water and brush over top.  Sprinkly lightly with Parmesan cheese
5)  Bake until brown ~45 minutes.  Cover lightly with aluminum foil if edges start to burn.


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