Chicken Pie

Name: Chicken Pie
Ingredients: pie crust, enough for bottom and top of large pie pan (I use the frozen crust); 2 cups cooked chicken; leftover vegetables (such as broccoli, mushrooms, carrots, spinach); 2 medium tomatoes, chunk-chopped (If using fresh veggies, parboil or steam slightly before using); 1 teaspoon basil; 1 teaspoon oregano; 1 teaspoon garlic powder; 1/4 teaspoon paprika; salt & pepper; 1 1/2 cups sour cream; 1 cup cream; 2 cups grated cheddar cheese or 2 cups monterey jack cheese

12 ingredients

7 steps

Ingredients

pie crust, enough for bottom and top of large pie pan (I use the frozen crust)
2 cups cooked chicken
leftover vegetables (such as broccoli, mushrooms, carrots, spinach)
2 medium tomatoes, chunk-chopped (If using fresh veggies, parboil or steam slightly before using)
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/4 teaspoon paprika
salt & pepper
1 1/2 cups sour cream
1 cup cream
2 cups grated cheddar cheese or 2 cups monterey jack cheese

Directions

1

Place bottom crust into large pie pan, with 2-3 inch overhang.
2

Fill bottom of pan with chopped chicken.
3

Layer with leftover veggies and tomatoes.
4

In a bowl, mix seasonings with sour cream, cream, and pour over veggies.
5

Top with cheddar or jack cheese.
6

Cover with top crust, seal edges well, and make a couple of slits on top crust.
7

Bake in 350 degree oven for 1 hour or until top is brown and pie is bubbling.