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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is my favorite way to make chicken pot pie, but double the recipe because 2 people can demolish 1 pie in 1 meal. Ingredients:
2 boneless skinless chicken breasts |
1/4 cup extra virgin olive oil |
emeril's original essence |
1 (10 3/4 ounce) can cream of chicken soup |
1 lb mixed vegetables (your choice) |
1 (6 ounce) can durkee french fried onion rings |
1 pillsbury ready-made pie crust |
Directions:
1. Chop the chicken breasts in pieces.
2. Put oil in pan. Put chicken in pan and season well with Emeril's Essence. Saute the chicken until done, about 20 minutes.
3. Take chicken out of pan and put it in mixing bowl. Add cream of chicken soup, mixed vegetables, and 1/2 can french-fried onion rings to the chicken. Mix everything well.
4. Put pie crust in pie plate. Pour the mixture onto the pie crust.
5. Bake at 350 degrees for 30 minutes. Take out of oven, sprinkle the rest of the can of french-fried onion rings on top, then put it back in the oven for another 5 minutes.
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