Chicken Pot Pie

Quick and easy and very tasty! For a healthier version omit the bottom crust and make it with only a top crust! Sometimes I use cooked Quinoa (another delicious grain that cooks in only 20 minutes!) instead of brown rice. For a vegetarian version I also have used a can of white or Great Northern beans, rinsed and drained, instead of a can of chicken and make a white sauce with soy milk instead of cream of chicken soup. Delicious either way! Don't be afraid to substitute in recipes! I do it all the time! Keeps life interesting!


Chicken Pot Pie

Pie crust (enough for top and bottom crusts)
2 cups cooked brown rice (I like to use my leftover rice for this)
1/4 cup diced onion
1 (16 oz.) bag frozen Country Trio Vegetables-carrots, corn, and green beans
1 can Cream of Chicken soup**
1 tsp. Mrs. Dash Garlic and Herb seasoning
1/2-1 cup milk
1 (5 oz.) can chicken
salt and pepper to taste

-Prepare pie crust. Roll out bottom crust and line 9 inch pie plate. Set aside.
-Saute onion in olive oil until tender crisp. Add cooked brown rice, frozen vegetables, soup, seasonings, chicken, and milk. Cook until heated through.
-Fill unbaked pie crust with chicken mixture. Roll out top crust and place on top. Seal edges and cut slits for steam to escape. Place on baking sheet with sides to catch any spills. Bake at 375 degrees for 25 minutes or until crust is golden.

**Instead of using Cream of Chicken soup you can make your own white sauce: Melt 2 T. butter in a pan. Add 2 T. flour. Whisk for about a minute. Pour in 1 cup milk (regular or soy). Whisk until boiling. Salt and pepper to taste. Add to vegetable mixture.