Texas Mesquite Country Seasoning


Lana’s Homemade Chicken Pot Pie

(Each recipe makes two chicken pot pies)


    Mesquite Country Seasoning

  • 1 chicken
  • onion
  • celery
  • 2 cans Veg-All
  • 2 cans Cream of Mushroom Soup
  • 2 cans Cream of Chicken Soup
  • 2 9″ Deep Dish Pie Shells
  • 2 Fold-out Pie Shells 
    Boil 1 chicken or chicken pieces with water, 1/8 cup of Mesquite Country Seasoning, onion and celery.  Debone the chicken and cut into bite size pieces.  Save the chicken stock.
    Drain 1/2 of the juice from the Veg-All.  Sprinkle the remainder with Mesquite Country Seasoning.  Mix the Cream of Mushroom soups, Cream of Chicken soups,1/2 cup of the chicken stock, and heat.  (Add more stock if needed.)
    In the 9″ Deep Dish Pie Shells, put chicken on the bottom.  Add Veg-All to each pie shell.  And then add 1/2 of the soup mixture to each pie shell.  Cover with the Fold-Out Pie Shell and crimp the edges.
    Bake at 350 degrees until the crust is deep brown in color. 
    Just a thought:  When I make this recipe, I normally make 4 pies at the same time.  This recipe freezes very well.  I freeze them uncooked and defrost one the day that I want it for dinner.  And when I give away one of my frozen chicken pot pies to my friends, they love me forever.
Published in: on January 28, 2010 at 3:08 am  Leave a Comment  
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Texas Mesquite Country Seasoning

Published in: on January 16, 2010 at 8:43 pm  Leave a Comment  

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