Winner Winner, Pinner Dinner! DELICIOUS and EASY CHICKEN POT PIE 2 pie crusts Leftover Cooked Chicken (I used leftover rotisserie) 1 can cream of potato 1 can cream of chicken with herbs 1/2 cup or more vegetables. (I thaw about a 1/2 cup peas and carrots) Mix all ingredients. Pour into bottom pie crust. Seal edges of top and bottom crusts, cut to vent. Preheat oven and cook pie according to pie crust instructions. Let sit 10-15 minutes before serving.
The BEST recipe for Classic Double Crust Chicken Pot Pie! (from The Food Charlatan) Carrots, peas, and rotisserie chicken (or use leftover turkey from Thanksgiving!) come together in a deliciously flavorful gravy. All wrapped up in a buttery, flaky pie crust! If you've only tried frozen pot pies from the store...please, I'm begging you, make this. This is comfort food at it's best. You will be eating this for breakfast lunch and dinner...at least I did.
Bourbon Pecan Pie. Classics are classic for a reason. Pecan Pie--sticky, crunchy, nutty, sweet, buttery, and golden is always a crowd-pleaser. This Bourbon Pecan Pie from Paula Deen is bound to be the best you’ve ever made, seeping with southern hospitality just like Paula herself.
This Thanksgiving Shepherd's Pie with Stuffing Crust Recipe just may be the ultimate Thanksgiving leftovers recipe. Stuffing crust filled with succulent turkey, chunks of sweet potato, dried cranberries, peas and any other Thanksgiving leftovers you have all bound with rich turkey gravy and covered with a thick, creamy layer of toasted mashed potatoes. Fantastic! | pastrychefonline.com