Saturday, June 23, 2012

Vegetable Pot Pies:

      I realize that spoonful of gooey mush doesn't look all that appealing... but rest assured that my recipe for mini pot pies is delicious as can be! Not only does this taste good, but the entire recipe is very simple to prepare and so inexpensive. I mixed cream of chicken soup with an assortment of vegetables. I used boiled potatoes, frozen peas, and asparagus for my pot pies but feel free to use any combo you'd like,  just be sure that all veggies are precooked before adding them to the soup. Fill small serving dishes with the soup/vegetable mixture, top with piecrust (I used home made pie crust but the prepackaged kind works too!), brush the crust with raw egg, and bake in a 375 degree oven until the crust is golden and crisp! 

Tip: Be sure to cut slits in the pie crust before 
baking, this allows hot steam to escape.



Positive comments are always appreciated!