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Categories:
chicken breasts olive oil basil thyme parsley salt pepper mixed vegetables onion Campbells cream chicken broth dish pie shells
Viewed: 37 - Published at: 10 months agoIngredients
- 2 boneless skinless chicken breasts (cubed)
- 1 teaspoon olive oil
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (12 ounce) bag frozen mixed vegetables
- 12 cup diced onion
- 1 (10 ounce) can Campbell's Cream of Mushroom Soup
- 14 cup chicken broth (or milk)
- 2 frozen 9-inch deep dish pie shells
Method
- 1.
- Remove pie shells from the freezer, invert one on a plate or piece of wax paper.
- Pre-heat the oven to 350.
- 2.
- Cube the chicken (I use frozen b/s chicken and do this when it is partially thawed).
- Cook the chicken in a skillet in the olive oil, as it is cooking add the herbs/salt and pepper.
- 3.
- Add the frozen vegetables to the chicken and continue cooking.
- Add the cream of chicken soup and broth (or milk).
- Mix well and continue to cook uncovered for 10 minutes, stirring occasionally.
- 4.
- Spoon the chicken and vegetable mixture into the pie crust that is still in the pie pan.
- Once it is mounding full--you can overfill it since you will be covering it, place the second pie crust over the top.
- Use a fork, or your fingers, to crimp the two crusts together--to avoid the edges burning, you can cover them with foil.
- Slice three slits in the top to allow venting.
- Bake in the oven at 350 for 25 minutes or until the pie crusts are golden brown.
