We're back! It's been a while since I've posted a FFF due to all the recent trips and busy weekends, but I'm finally back. Unfortunately the recipe this week isn't too exciting or extravagant, which is probably what you think about these meals anyways...
I wanted to put something together that was quick and simple and will make leftovers for next week. I was busy this morning prepping some ingredients for the dessert I am going to be making for my mom's birthday Saturday evening- Carrot Ginger Layer Cake with Orange Cream Cheese Frosting, so I didn't want to have to deal with a complicated dinner.
I made Chicken Pot Pie, which I know is a meal a lot of people don't like, but I do. I think it is more of a love for pie crust, and you could probably put just about anything between 2 pie crusts and I would eat it. So here you go.
2 deep dish pie crusts (I used frozen, pre-made), thawed
3 boneless chicken breasts
2 cans of cream of potato soup
one medium yellow onion
1 1/2 cups frozen peas and carrots mix
2 T olive oil for cooking chicken and onion
salt and pepper to taste
Preheat oven to 350 degrees.
1. Cut up chicken into 1/2 inch bites, and dice medium onion.
2. Heat 2 T olive oil in large skillet on medium high heat.
3. Once oil is hot, throw in chicken and cook for 2 minutes, then add onion and cook approximately 5 more minutes until chicken is done. Season with salt and pepper.
4. While chicken and onion are cooking, rinse peas and carrots and mix with 2 cans of cream of potato soup in a medium bowl.
5. When chicken and onion are cooked through, mix with the veggie/soup mixture.
6. Pour whole mixture into one pie crust.
7. Loosen edges of second pie crust and lay on top of the filled pie crust. Seal edges well.
8. Wrap foil around crust of pie so that they don't get burned while cooking.
9. Cook in preheated 350 degree oven for 45 minutes to one hour, until crust is golden brown.
This is comfort food at it's finest!
Or not. But still good, simple and cheap.