RECIPE #3
Chicken and/or Tofu Pot Pie
Ingredients
2 cans cream of potato soup
1 bag frozen vegetables (we used 1/2 a bag of broccoli/cauliflower mix and 1/2 a bag of peas/corn/carrot/green bean mix - nuke the veggies)
1 small onion
2 cloves garlic
2 chicken breasts and 1 package tofu (double this if you're only making one or the other): cooked and cubed
1 frozen pie crust
1 egg, beaten
Sautée the onion and garlic in oil. Add the chicken and tofu, cream of potato soup and vegetables. Transfer to a casserole dish or four ramekin dishes. Unroll the pie crust on top of the casserole dish or cut to size of ramekins. Brush the egg on top. Cut a few slits in the crust and bake at 400°F for about 40 minutes or until crust is golden brown.
Warning: If you prefer a soupier consistency, add milk or cream. However, don't add too much, or it will spill over the top and cause the oven to have crusty burnt pieces things on the bottom of the oven.
We made four ramekins worth and they turned out delicious.
October 14th, 2005 at 12:36 pm
this looks REALLY yummy. since seuss and i just went off chicken, i think we'll try it with the tofu.