So sorry I've been missing in action. I'm still cooking all the time. I just haven't blogged about anything in awhile. To be real honest, I completely forgot I had started this. So with that said, here is my latest.
1 bag frozen chicken breast tenderloins. Approximately 2.5lbs
2 cups low sodium chicken broth
2 cans cream of chicken soup ( I am a Campbell's chicken & herb girl )
1 bag frozen peas & carrots . Approximately 4 cups
1 stalk celery chopped
1/4 onion minced
1 tsp minced garlic
salt & pepper to taste
4 pie crusts ( I use 2 frozen, and 2 refrigerated. Frozen on the bottom slightly thawed, and refrigerated on the top )
Pre cook your chicken anyway you want. I general cook mine in the crock pot on low for about 6-8 hours with some chicken broth. It will be bland, but it's not supposed to be anything other than roasted chicken. Once it's done, your going to shred it with a fork.
In a separate bowl mix together your soup & broth till it's well mixed. Stir in veggies, seasonings, and lastly chicken. Spoon into frozen pie crusts. Once everything is level, top with refrigerated pie crust. Seal the edges together with a fork, and cut slits on the top for steam. Bake on 450 for 25-30 minutes, and let cool for about 10 before serving.
Makes 16 servings.
| Calories 297 Carbs | 27 Fat | 13 Protein | 16 Sodium | 640 Fiber | 2 |
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