Week 3 - Chicken Pot Pie

Chicken Pot Pie has been on my list for awhile now. I decided to use the idea from this recipe to make a chicken pot pie - http://www.myrecipes.com/recipe/upside-down-chicken-pot-pie-10000001911485/

Ingredients:
1 box - 2 pie crusts
10 oz. - frozen mixed vegetables (use your favorite combination)
1 1/2 cup - water
1/2 cup - milk
1 package - knorr pasta sides - chicken
2 cups - cut up cooked chicken
1 1/2 cups - shredded cheddar cheese

I first broiled the chicken so that it was cooked when I was ready to start cooking the pot pie. I actually did this during half time of the Giants game. It took about 25-30 minutes to get the chicken cooked - my chicken breasts were pretty big so it took a bit longer.  Cut your cooked chicken into smaller chunks.

When ready to make your Chicken Pot Pie, preheat oven to 450° . Spray deep dish pie plate with nonstick cooking spray. Push 1 pie crust into pie plate. Bake 10-12 minutes or until pie crust is golden; set aside. Decrease oven to 350° . 

Bring vegetables, water and milk to a boil in medium saucepan over high heat. Stir in Knorr® Pasta Sides™ - Chicken and return to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, 8 minutes or until pasta is tender. Stir in chicken and 1 cup cheese. 

Spoon into prepared pie plate, then sprinkle with remaining 1/2 cup cheese. Top with other pie crust and cut slits into dough.  Bake uncovered 10 minutes or until cheese is melted. 

Let stand for about 10 minutes so it's easier to cut. Serve and Enjoy!

We really enjoyed this meal and I'm glad I found something easy to make! Next time I may try it with the biscuits as the actual recipe suggests.

I hope you enjoyed your weekend as much as we did!!