Monday, February 16, 2015

Poppy Seed Chicken Pot Pie

Nothing says comfort more than chicken pot pie. Friday night I had 4 young people around my table who were needing some comfort food. I made two big pans of this and by the end of the evening there was barely a spoonful to be found.

· 1 (10.75 ounce) can of cream of chicken soup, undiluted
· 1 (16 ounce) container of sour cream
· 1 cup green peas (recommended: canned LeSuer peas), drained
· 1 cup chopped cooked carrots
· 3 teaspoons poppy seeds
· 3 cups cooked chicken
· 1 refrigerated pie crust

1. Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish.
2. Stir together first 5 ingredients in a large bowl. Gently stir in chicken. Pour into baking dish.
3. Bake for 20 minutes.
4. Spread pie crust on top of chicken mixture. Cut about 6 2-inch slits in the crust. Bake for an additional 20 minutes or until crust is golden brown. Serve immediately.

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