Thursday, November 14, 2013
Posted by Anna~
This is so quick and easy to make. The quint-essential throw together dish.
2 Ready-Made Pie Crusts
One 14.5 ounce can chicken broth
1 cup each of the following -
Chicken, cooked and diced
Large potato, peeled and diced
Place one of the ready-made pie crusts in pie plate. Pour chicken broth into a pan. (I use a skillet) Add a little cornstarch to thicken the broth. Next, add chicken and veggies. Stir well. Add salt and pepper to taste. When this is hot and bubbly, pour into pie dish.
Cover with remaining pie crust. Fold edge under and flute as desired. Using a knife, add four slits into the top crust.
Bake @ 425* for 25 minutes or longer until crust is golden brown.
What's so versatile about this dish is it can be made with leftover turkey too. A perfect dish after Thanksgiving.
Definitely a keeper! :)