from Grandma’s Kitchen: Card from Kathy Clancey
Grandma could take the simplest ingredients and turn them into a great tasking, home-cooked meal like this one.”
preparation time: 15 minutes
cooking time: 14 minutes
serves: 4 to 6

Ingredients:

  • 1 pound boneless chicken breasts
  • 2 tablespoons butter, divided
  • 1/2 tablespoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1 (16-ounce) package frozen vegetables, thawed and drained
  • 1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted
  • 1/3 cup dry white wine
  • 1 refrigerated piecruse (1/2 of 15-ounce package), at room temperature

 

Directions

  1. Remove skin from chicken and discard. Cut chicken into 1-inch pieces. Preheat oven to 425 degrees F. Melt 1 tablespoon butter in broiler proof skillet over medium-high heat. Add chicken; sprinkle with salt and thyme. Cook and stir 1 minute.
  2. Reduce heat to medium-low. Stir in vegetables, undiluted soup and wine; simmer about 5 minutes.
  3. While soup mixture is simmering, unwrap 1 piecrust. Using small cookie cutter, make several decorative cutouts from pastry to allow steam to escape.
  4. Remove chicken mixture from heat; top with piecrust. Melt remaining 1 tablespoon butter. Brush piecrust with 2 teaspoons melted butter. Arrange cutouts over crust, if desired. Brush cutouts with remaining 1 teaspoon butter.
  5. Bake pie 12 minutes. Turn over to broil; broil 4 to 5 inches from heat source 2 minutes or until crust is golden and chicken mixture is bubbly. Serve immediately.
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