Customizing

Chicken Pot Pie
~ Turn half of my chicken and orzo soup into a chicken pot pie!
This is a great quick supper or brunch dish. I love to have on hand for an after school snack or freeze for later. You can skip the soup entirely and make two pies with some extra chicken meat as well.

Needed ~ 2 more cups of quicken meat, a can of condensed cream of potato soup, and 2 pre-made pie crusts. (Of course, you can use your own pie crust and cream of potato soup.)

~ Follow the soup recipe up to the point before you add the stock, chicken, and orzo. Divide the veggie mixture in half. Continue with the soup recipe just using half of the chicken, pasta, and stock, as well as half of any spices that haven’t been used yet. To the other half of veggies, add the chicken, the extra 2 cups of chicken, and any spices that haven’t been used yet. Add the cream of potato soup and a small amount of stock (about 2 cups or so). Add extra herbs and any other cooked veggies you have like green beans, broccoli, or peas. You can also just thaw frozen peas. Pre-bake the bottom pie shell in a pie pan for about 10 minutes at 425 degrees. (Poke holes in the bottom with a fork beforehand so it doesn’t puff too much.) Add the chicken and veggie mixture and lay the other pie crust on top. Press the edges with a fork and slice a few slits in the top and then continue to bake until the crust is golden, another half hour or so.

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