Dinner Pie

I know it’s really a pot pie, but dinner pie just sounds so much cooler. And since this recipe comes courtesy of one of my favorite cooks, I had to make it stand out. This is not your regular kind of pot pie. It’s inventive and almost anyone could find a way to make it their own.

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6 – 8 frozen pie crusts – about 1 pie crust per pot pie for a good size bowl

bag of frozen veggies

1 pound diced chicken

4 cloves garlic

large can + 1 small can cream of chicken soup

2 cups milk

pepper, parsley, salt for seasoning

oven safe baking dishes

Prepare your dishes with spray and line on a baking sheet.

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I’ve decided to debut my new hands today. Aren’t they a nice change from the usual? Cut the pie crust into the shape of your bowl.

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Place the shape in your bowl, and form some of the remaining crusts to cover the sides by pressing them together.

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I can taste this already, can’t you?

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Finish all your bowls. Now let’s make the filling. Saute the garlic on medium in a little olive oil.

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Add the chicken, then the seasoning. Once chicken is cooked, add the soup.

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Time to make the filling even better. Toss in the milk & veg.

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Add the filling to your bowls.

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Flour a rolling surface and roll out some of the remaining crust pieces to form a top. Here go my new hands again.

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Cover the bowl. Prick the top with a fork to make some vents.

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Place on a baking sheet and bake @ 350 degrees for 30 to 45 minutes. Length of time depends on how big your bowls are.

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Let cool then enjoy straight from the bowl.

Muchas Gracias Timmy for the very cool recipe.

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