Chicken Pot Pie w/Stars
A chicken pot pie with a creamy filling of mushroom soup, cream of chicken soup, corn, and peas and carrots, topped with baked star-shaped pie crust cutouts.
Directions
- Heat oven to 425 degrees. Using star-shaped cookie cuter, cut pie crust into 8 large stars and 4 smaller stars. Place on an ungreased cookie sheet. Bake until golden brown, 9-11 minutes. Remove from oven; set aside.
- Heat oil over medium heat in a deep 12-inch nonstick skillet. Add onion. Raise heat to medium-high. Add mushrooms to skillet.
- Cut chicken into bit size pieces. Add to skillet. Cook until chicken is no longer pink outside, about 4 minutes. Add garlic and Worcestershire.
- Reduce heat to medium. Add soups and milk. Mixture should;d be loose but not soupy. Add corn, peas and carrots and cheese. Cook until vegetables are heated through and cheese melts, about 2 minutes. Spoon into shallow bowl or plates, topping each with several crust star cutouts.
- Heat oven to 425 degrees.
- Using a star-shaped cookie cutter, cut the refrigerated pie crust into 8 large stars and 4 smaller stars. Place on an ungreased cookie sheet.
- Bake until golden brown, 9-11 minutes. Remove from oven and set aside.
- Heat the olive oil over medium heat in a deep 12-inch nonstick skillet. Add the onion and raise heat to medium-high. Add the mushrooms.
- Cut the chicken into bite-size pieces and add to the skillet. Cook until the chicken is no longer pink outside, about 4 minutes.
- Add the garlic and Worcestershire sauce.
- Reduce heat to medium. Add the mushroom soup, cream of chicken soup, and milk. The mixture should be loose but not soupy.
- Add the corn, peas and carrots, and Cheddar cheese. Cook until the vegetables are heated through and the cheese melts, about 2 minutes.
- Spoon into shallow bowls or plates, topping each with several crust star cutouts.
Goes well with
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