New meal Monday is back!!!! January will be all comfort foods…love them!
When I was a young newlywed back in the day—-my sister-in-law shared this recipe with me. She has made it for family gatherings for a long time. I love this recipe because you can change it to fit your likes…and it is really so easy. Great leftovers too! Thanks to Kelly for sharing it with me back when I was still figuring out how to cook! Kelly is one of the nicest and most generous people I know. I am blessed to have her for a sister-in-law and as one of my closet friends.
Here is what you will need…
If you want to make a homemade crust here is that recipe. You can buy the pillsbury crust if you want too—both are great. You will need a top and bottom crust.
Here is the crust recipe that is seriously NO FAIL…super easy and 4 ingredients!!
This makes 2 pie crust
2 cups flour
1 tsp salt
2/3 C shortening chilled
1/2 cup very cold water
Put flour, salt and cubed up shortening in a bowl–(I use my Cuisinart for this because it does all the work)
Cut up with a pastry cutter or 2 forks till course crumbs form. Slowly add the cold water until the dough forms a ball. Separate into 2 balls and wrap in plastic wrap. Chill in fridge for at least 30 minutes.
For the filling….
1 can cream of chicken soup
1 can cream of celery
half a large onion chopped
3-4 chicken breast cooked and chopped (in a pinch use the market rotisserie already cooked chicken)
1 cup chopped broccoli
1 cup chopped mushrooms
Combine all ingredients in a bowl.
(can substitute your favorite vegetables for the broccoli and mushrooms)
Roll out dough and form to the bottom of the pie pan.
Fill the crust with the filling. Top with the other rolled out piece of dough.
Brush the top with an egg white (optional), gives it a nice crust on the top.
Bake at 425 for 50 minutes. May want to place a piece of foil below pie dish to catch spills.
Let sit for about 5 minutes when it comes out of the oven. Cut and serve! Makes great leftovers too!
Be Inspired to be Clever ;)