IT’S NOT YOUR REGULAR POT PIE

I’m not a Chicken Pot Pie lover, but I attended a cooking school many years ago, and this comfort food was a hit with everyone, including me. The title of the course was “Family Meals in a Flash” by Judie Byrd. It’s super fast and easy to prepare.

 

Chicken Pot Pie

PREP TIME: 15 minutes  BAKING TIME: 20-25 min.
SERVINGS: 4

Ingredients

  • 1 fully cooked Rotisserie Chicken from the deli
  • ½ cup frozen chopped Onions and Peppers
  • ½ cup frozen Green Peas
  • 2 oz jar chopped Pimentos
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 1 jar prepared Alfredo Sauce (You’ll need about 1 cup or so)
  • 2 Pie Crusts unbaked (I use Marie Callender)
  • 1 Egg mixed with 1 Tablespoon Water to make an egg glaze

Instructions

  • Preheat oven to 375 F
  • Take all the meat off the bones of the chicken and place in a large bowl
  • Toss in frozen onions and peppers, green peas, and pimentos
  • Stir in salt and pepper and enough Alfredo sauce to bind the mixture together
  • Line a pie pan with one pie crust
  • Fill with chicken mixture
  • Top with second pie crust and brush on the glaze
  • Bake Pie, 20 -25 minutes, until golden brown

Notes

I add ¼ cup of chopped broccoli. You can add whatever vegetables you wish.