Chicken Pot Pie


1 whole rotisserie chicken, skin and bones removed and meat shredded
24 oz. sour cream
1 (15 oz) can green beans, drained well
1 (15 oz) can corn, drained well
1 (15 oz) can carrots, drained well
1 (7 oz) can sliced mushrooms, drained well
1 (10 ¾ oz) can cream of mushroom soup
1 (10 ¾ oz) can cream of celery soup
1 (10 ¾ oz) can cream of chicken soup
Salt and pepper to taste
1 (9 inch) double pie crust for top and bottom. Refrigerated or homemade
Add 2 T. pimentos for color if desired
 
Preheat oven to 350 degrees.  Lightly grease a 10 X 15 inch baking dish
Combine shredded chicken, sour cream, green beans, corn, carrots, mushrooms and soups.  Season to taste with salt and pepper
Take the bottom crust and stretch it to fill the bottom of the lightly greased baking dish. Pour mixture over this and top with the second pie crust that has been stretched to cover the top.
Bake in the preheated oven for 40 minutes or until golden brown.       
Serves 10 - 12

This recipe serves a crowd, or you can make 3-9" deep dish pies; one for yourself and two to take to others or to keep in your freezer. You can also make it lower in fat by using the heart healthy soups and fat free sour cream.

Comments

Christy said…
My favorite comfort food ever!! Yum :)
August 10, 2011 at 8:25 PM
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