Welcome to What's Cooking Thursday! A place for you to link up whatever it is you've been cooking at your house! Not a blogger? Leave your recipe in the comment section. Look for a featured recipe next week. Feel free to link up as many recipes as you'd like, all I ask is that you link back to What's Cooking Thursday!
The other week after we had our chicken ring, I had a good bit of the chicken mixture leftover. I also had some pie crust in the back of the fridge that needed to be used up. (Don't ask where the pie crust came from because I seriously have no idea.) There was also some of the philly cooking creme just begging to be used. Throw the three together and you have an amazing chicken pot pie.
1-2 cups shredded/diced cooked chicken
1/2 bag mixed veggies (thawed if they were frozen)
1 diced and cooked potato
1 can cream of chicken soup (I used a half can)
1 philly cooking creme - garlic flavor
2 pie crusts
Roll pie crust onto the bottom of a 9 inch pie plate. Combine chicken, veggies, soup and cooking creme. Spoon chicken mixture into crust-lined pan. Top with second crust. Seal the edges. Cut a few slits into the top pie crust. Bake at 425 for 35 minutes. Enjoy!
This week's featured recipes are:
Now it's your turn. What have you been cooking this week?