Yum Yum

Since we've moved to Birmingham, we have become pretty decent cooks. This has not been the best thing for the waistline. The single life and lean cuisines did more for my figure than cooking. We have come up with some pretty yummy recipes though. Last night I made one of our favorites, chicken pot pie. This is the one that we usually make whenever we have company. It is really good. I thought I would share the recipe so everyone out there in the blogosphere can enjoy too.

Chicken Pot Pie (Bell Style)

Ingredients
1.5-2 lbs. of boneless chicken breasts
1/3-1/2 of a yellow onion (chopped)
2 cups of frozen veggies (I buy the bag with carrots, corn, lima beans, and green beans)
1 cup mozzarella cheese
1 cup sharp cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 box (two crusts) of rolled pie crust
pepper
basil
garlic powder
oregano
tobasco

Boil the chicken breasts until cooked. While the chicken is boiling, put the veggies, cheese, onion, and soup in a large mixing bowl and mix together well. Spray a pie pan with cooking spray and put one of the two pie crusts in the pan. Bake at 350 for 10 minutes. This will keep your bottom crust from getting soggy. Add seasoning. We don't measure our seasoning, we just put a couple of shakes of each item in the mixing bowl. After you've added your seasoning, mix well again. By this time, your chicken should be ready. Cut off the fat, and cut the remaining chicken into small bit size pieces. Mix with the other ingredients. Then pour mixture on bottom pie crust. Even out with a spoon. Then roll out the other pie crust and place it on top. Cut several slits in the top of the crust for venting. Cook the pie at 350 for 45-50 minutes. Enjoy!!!

For the pie crust, I buy the Publix brand, but there is a Pillsbury brand right beside it in the store (in case you don't have Publix). It is in the refrigerated section near the biscuits and pre-made cookie dough. Leave the pie crust in the refrigerator until you are ready for it. This will make it easier to unroll. One other tip...there is no reason to thaw your frozen veggies.