Something new is always nice…

I bought new bowls that I thought would look great with my food.  Ok, to be honest, they were on clearance at Target.  They just happened to match my onyx dishes.  So, Sunday night, I put together another Chicken Pepper Pie to be featured in my new bowls…

I seriously just throw stuff together for these chicken pies.  We had company over, and I though it would make a nice dinner.  What’s nice about the way I prepare it…is you can taste it before you put it in the crust because the inside is completely cooked before baking.  A Chicken Pie is such an easy moldable Southern dish.  Use your imagination.  The guest Sunday night said this should be called Chicken POP Pie…It has a nice peppery pop…

Chicken Pop Pie

Ingredients

• 1 medium onion
• 2 jalapeno
• 1 red bell pepper
• 1 head of broccoli
• 3 garlic cloves
• 1 can cream of celery
• 1 can cream of chicken
• 3 chicken breasts, cubed
• salt and pepper to taste
• refrigerated pie crusts (a box usually comes with 2 rolled up crusts)
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 375°.
2. Saute all vegetables together until softened. 
3. Add cubed chicken, and saute until cooked
4. Stir in the soups, and salt and pepper to taste.  Set aside.
5. Lay a pie crust in the bottom of a 9×13 pan and sprinkle a little cheese on top of the crust
6. Pour chicken mixture on top of the bottom crust.
7. Sprinkle more cheese on top of the mixture and top with second pie crust.  As I have mentioned before, I tear my pie crusts into pieces and lay them on top sporadically. 
8. Bake for 30 minutes or until the top crust is golden brown.  Everything is already cooked, so all you are waiting on is the browning of the crust. 

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