My friend, Jacie, she's hilarious. I mean so totally funny! I love being around her. We're a lot alike, well, not humor-wise, but we're both young moms with super busy kids, and when it comes to cooking, we like it easy. This recipe is Jacie's. I've changed it just a smidgen to make it work for what I had in my fridge and to make it a little quicker. But I'll give you both ways to make it so you can have some options. Having options is always nice.
Here's what you'll need:
2 pre-made pie crusts, room temp - Jacie's way
1 tube of refrigerated biscuits - my way
1 (14 oz.) can chicken
1 (8-10 oz.) pkg. frozen peas and carrots (or veggies of choice)
2-3 C. frozen cube hash browns
4 oz. cream cheese (half a cube)
1 can cream of chicken soup
3/4 C. water
1/4 C. Italian dressing
Salt & pepper
In a large pan, on medium heat, heat chicken in Italian dressing and salt and pepper to taste.
Add cream cheese. After it has melted, add water and cream of chicken soup and mix until combined.
Add veggies and potatoes.
Now, here's where your options come into play.
Jacie, using pie crust, will put one crust in a pie pan, fill it with the chicken mixture, then top it with another pie crust. Make sure to make vent holes in the top crust. Bake at 375 degrees for 1 hour. Allow to rest for 15-20 minutes before cutting into. This is how you make chicken pot pie to it's true form.
I like bending the rules a little.
I use six ramekins, spray them well with non-stick spray, fill 3/4 full with the chicken mixture,
and top with a rolled out biscuit.
Place on a baking tray
and bake at 400 degrees for 15-18 minutes or until the biscuit is golden. Brush with butter to make it look prettier. Then dive right in!
Don't they look so cute?! They're pretty good to eat too!