Football Food

Tonight is the first Cowboys game of the season so I decided to "kickoff" the evening with a special dinner for Derek, my homemade chicken pot pie. I love this recipe for cool nights spent on the couch snuggled up and watching some FOOTBALL! It's always a big hit and also freezes well if you'd like to make ahead. Hope you like it as much as we do!

Ingredients:

- A pack of 2 rolled up pie crusts (I use the store brand found in the refrigerator section)

- Non stick cooking spray

- Large size can of Cream of Chicken soup (Use Campbell's)

- Bag of mixed veggies (I prefer fresh not frozen from the produce section, get the bag that has cauliflower, broccoli and carrots)

- 1 Large Potato

- 2 Chicken Breasts

- Dried Thyme

- Dried Basil

- Dried Oregeno

- Salt 

- Black Pepper

- 1 Egg

Directions:

- Take pie crusts out of the fridge and let sit out on counter to soften

- Preheat oven to 350

- Spray pie dish with non-stick spray and set aside

- Cube potato into small 1/2 inch squares

- Chop broccoli and cauliflower into bite sized pieces & slice carrots

- Put all veggies into a pot of boiling water (including potato) cook until al dente

- Drain veggies and put into a large mixing bowl

- Cube completely thawed chicken breasts into 1 inch squares and add to mixing bowl

- Empty 3/4 of the canned soup into the mixing bowl

- Add 1 tsp of dried thyme

- Add 1 tsp of dried basil

- Add 1 tsp of dried oregeno

- Salt & pepper to taste

- Gently mix all ingredients in bowl with a large spoon

- Unroll first pie crust onto your pie dish

- Spoon pie filling into the dish

- Cover pie by unrolling the additional crust on top of the filling. Use a fork or fingers to seal edges. 

- Take your egg and separate the yolk. Brush the yolk onto the top and crust.

- Put in preheated oven for 40-50 minutes (ovens vary)

Enjoy!!