Tonight is soccer night at my house, a night that is always hectic and rushed as we scramble to get homework done and dinner on the table by 5:00 before the game at 6. Today will be particularly hectic because the twins have a doctor's appointment at 4:00. Arrrggghhh, it never ends!!!! On days like this, I need a really easy dinner, preferably something I can make ahead, that reheats well. See, Matt and I don't really care to eat the early bird special with the kids, so we wait until after soccer's over and the kids are in bed to eat, hence the reheats well.
This recipe fits all the requirements. It's super-duper easy, tasty, and has lots of veggies. And you can make it, cover it with plastic wrap and stick it in the fridge until you're ready to cook it.
Serves: 6-8
Difficulty: So easy a trained monkey could do it.
Ingredients:
2 (9 in. ) pie crusts (make your own if you want, but I don't)
1 lb. cooked chicken, shredded
1 (10 oz.) bag frozen mixed vegetables, thawed
1 can cream of chicken soup
1/2 c. chicken stock or milk
1/2 tsp. garlic powder
1 tsp. thyme
1 tsp. parsley
1 tsp. rosemary
pepper to taste
1 egg yolk beaten with pinch of salt (optional)
Preheat oven to 400*. In a large bowl, mix cream of chicken soup, chicken stock (or milk), garlic powder, thyme, parsley, rosemary and pepper. Stir in chicken and veggies and mix well. Place pie crust in 9 in. pie plate, spread chicken mixture in crust and top with second crust. Seal the edges and cut 4-5 slits in the top crust to vent. Brush egg yolk over the top if desired. Bake 30-40 minutes or until crust is golden brown.
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