Earlier this year the Cousins met Mary Frank, photographer for the Asbury Park Press, when she and her colleague, reporter Lorraine Ash, came to my house to do a story on Cousins in the Kitchen. (We'll let you know when the story appears!) We had such a great time with Mary and Lorraine, and ended up talking about pot pies. Yes, pot pies. I mentioned that I practically lived on chicken pot pie during my college years and haven't had one since. Mary was quick to offer up a recipe for a homemade pot pie that is easy, delicious and made me regret that I didn't have this recipe back in the day. This is so much better than the frozen variety and I definitely could have pulled this off in college...I think. OK, maybe not. After all, I was very busy studying. (Not buying it, are ya?) Well forget that, and remember to put this on your list of must-try recipes! —Diana
You’ll need:
1 box Pillsbury Pie Crust with 2 crusts
2 pieces chicken breast, boiled and cubed
2 cans Campbell’s Cream of Potato Soup
½ cup milk
1 16-ounce bag of frozen mixed vegetables (I used peas and carrots), thawed
Preheat oven to 350 degrees.
In a large bowl, mix together soup and milk. Add chicken and vegetables and mix well.
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| Spread one crust into the bottom of an ungreased pie pan. Pour in the mixture. Go ahead....load it up! |
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| Cover the top with the with second pie crust, cinch edges, and make a few slits on top to vent. |
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| Bake for about one hour until the top of the crust is golden brown. Let cool a bit and enjoy! |
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