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Chicken Pot Pie made easy
Sioux-Z-Wow's Saucy Nickname is
Calif-Oriental Chicken Pot Pie
Serves 4
1 lb. Chicken, boneless, skinless, cubed
3/4 C. Sioux Z Wow Marinade, divided
3 C. Onion, Diced
1 T. Olive Oil
2 Pkg. prepared Piecrust
1 can Mushroom Soup (8oz)
1 Pkg. Frozen Stir-fry Vegetables (8oz)
4 T. Butter
To Marinate: Marinate raw chicken in 1/2 C. Sioux Z Wow Marinade for 1 hour. Saute the onion in olive oil and then add the chicken. In a mixing bowl, mix mushroom soup with remaining 1/4 C. Sioux Z Wow Marinade and frozen vegetables. Stir in the cooked chicken and onions.
To Prepare: Roll out the piecrust sheets fairly thin so that you can get two pie rounds from each sheet. Use a 5-inch individual pie tin as a template to cut one round for the top and one round a 2 inch larger for the bottom. Form the larger crusts inside the bottom of the pie tins.
To Bake: Preheat oven to 350F. Fill the crust in each pie-tin with the chicken mixture. Place the top crust over the top and pinch the edges together. Brush the top crust with butter. Bake at 350F for 30 min. or until top is golden brown.
To Serve: Remove from oven and let rest for 5 minutes before cutting to serve.
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