Monday Meal

Well it's still cold. Even if my husband is walking around in short sleeves. The thermostat outside says 40 degrees. So I think I am justified in declaring it to be a cold day. I thought, therefore, that I would pass along my easy breezy recipe for Chicken Pot Pie because it is perfect for curling up around on a cold day.

Chicken Pot Pie

Pie crust
1 can of cream of chicken soup
1 can of mixed vegetables, drained (or your own leftover)
1 to 2 cups cooked, cubed chicken or other poultry
Milk

Place the bottom pie crust in greased casserole dish. Mix together soup, vegetables, and chicken. Add milk sufficient to thin as desired. Pour into crust. Cover with top pie crust. Bake at 425 degrees about 20 minutes or until top is browned.



If you need a pie crust recipe, you can use this one but you'll have to double it. You can also use those folded up ones you buy in the dairy section.

Basic Single Pie Crust

1 ¼ cups all-purpose flour
½ teaspoon salt
¼ cup chilled butter or margarine
¼ cup chilled shortening
3 to 4 tablespoons cold water

Mix together flour and salt. Cut in butter and shortening until crumbly. Add water – 1 tablespoon at a time – until dough forms that is just moist enough to hold together. Shape into a disk. Chill. Roll out to fit dish or pie plate.