Thursday, April 8, 2010

Chicken Pot Pie

I think this is by far my favorite recipe I have made out of her cookbook!  It was SOOOO yummy!  And really pretty easy. 

I used a pre-cooked rotisserie chicken, half and half instead of cream, and watched the serving size! 

I made the crust earlier in the day and put it in the fridge- it was perfectly pliable when I let it sit out for about 5 minutes.  I rolled it out to fit a 8x11 glass pan. I thought I would want crust on the bottom, but I surprisingly didn't :) It made 2 batches of crust- 1 left over to take to a friend who just had a baby!

The flavors were delicious, it was creamy, but thick, and the crust was super easy.

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