Chicken Pie

Recipe by Maine-iac
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • pie crust, enough for bottom and top of large pie pan (I use the frozen crust)
  • 2
    cups cooked chicken
  • leftover vegetables (such as broccoli, mushrooms, carrots, spinach)
  • 2
    medium tomatoes, chunk-chopped (If using fresh veggies, parboil or steam slightly before using)
  • 1
    teaspoon basil
  • 1
    teaspoon oregano
  • 1
    teaspoon garlic powder
  • 14
    teaspoon paprika
  • salt & pepper
  • 1 12
  • 1
    cup cream
  • 2
    cups grated cheddar cheese or 2 cups monterey jack cheese
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DIRECTIONS

  • Place bottom crust into large pie pan, with 2-3 inch overhang.
  • Fill bottom of pan with chopped chicken.
  • Layer with leftover veggies and tomatoes.
  • In a bowl, mix seasonings with sour cream, cream, and pour over veggies.
  • Top with cheddar or jack cheese.
  • Cover with top crust, seal edges well, and make a couple of slits on top crust.
  • Bake in 350 degree oven for 1 hour or until top is brown and pie is bubbling.
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