Chicken Pot Pie ala "ELLE"
- 2 refrigerator double roll out pie crusts
- 4 boneless chicken breast halves, cooked and diced
- 2 cans condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1 boiled and diced potato
- 4 boiled eggs
- 1 large bag of mixed vegetables (cooked)
-
Preheat oven to 365 degrees F In a large bowl, combine chicken, soups, and vegetables. Mix well and pour into crust. Top with sliced, boiled eggs. Cover with top pastry. Seal edges and cut steam vents in top. Will fit in a 9X13 baking dish. I had to cut pastry to fit bottom of rectangle dish and crisscrossed the rest for the top. Next time I will just get an extra pie crust.
- Bake in preheated oven for 45 minutes, until crust is golden brown.
I have one daughter that doesn't like eggs. (Holly) I made a small dish for her with no eggs and topped hers with Pillsbury Frozen Buttermilk biscuits. I didn't have another pie crust, so that's how I did it for her. The big one I criss crossed the second pie crust slices across the top in a lattice. It looks so good. I have them all put together and will bake them tomorrow morning just before going to church. I still don't know what I'm going to have with it. Maybe a salad??
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