Chicken Pot Pie For the Worried Soul

It’s been another week fraught with worry.  The markets are not looking good AGAIN and I’ve stopped going to more than once a day.  It’s just too painful.

So, in the spirit of comforting things, I’m putting two of my favorite recipe here to share with all of you. 

Amy’s Favorite Chicken Pot Pie

-2 chicken breasts, cooked and cubed (I boil mine to keep them moist)
-2 cans cream of potato soup
-1 can Veg-All vegetables
-1 refrigerated pie crust (use can use either Pillsbury or the store brand)

Place bottom crust in a pie plate.  Mix together chicken, veges and soup and pour into bottom crust.  Top with second crust and crimp edges.  Poke air holes in top of pie.  Bake @ 375 degrees for approximately 45 minutes or until golden brown and bubbly.

Note – I’ve never tried a vegetarian version of the chicken pot pie, but I suppose you could just omit the chicken and add an extra can of soup.

Easy Pumpkin Muffins – makes 12 muffins

-1 boxed cake mix, any flavor (my favorite is spice or yellow, but even chocolate tastes good)
-1 15 oz can pumpkin puree (Libby’s or the store brand, both are okay)
-2 egg whites

Grease cupcake cups or line with cupcake papers.  Fill each cupcake cup 3/4 full.  Bake @ 350 degrees for 20 minutes.  These are low-fat and yummy.

Wishing you all a warm and fuzzy weekend.


2 thoughts on “Chicken Pot Pie For the Worried Soul

  1. am making this today for the kids w/ soup. reminds me of fall. sometimes i sprinkle a little sugar on top before baking. yay for easy muffins!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s