Friday, August 10, 2007

Chicken Pot Pie

2 refrigerated pie crusts (I use Pillsbury)
2 cups diced chicken (rotisserie works best)
1/2 cup frozen chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups shredded cheddar cheese
2 cups frozen mixed vegetables, thawed
1 teaspoon marjoram
1 teaspoon thyme
salt and pepper to taste
1 egg white, lightly beaten

Preheat oven to 350 degrees. Place one pie crust in the bottom of a 9-inch deep dish pie pan. In a large bowl, mix chicken, onion, cream of chicken soup, cream of mushroom soup, cheese, vegetables, marjoram, thyme, and salt & pepper. Spoon into prepared pie pan. Add top crust, and pinch along edge to seal. Brush top of crust with egg white. Cut slits in top crust to vent. Bake in 350 degree oven for 50 minutes, until crust is golden.

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