Chicken Pot Pies!
Every time we take the kids out to eat they order Chicken Tenders. So many times we bring home uneaten chicken tenders. They sit in the fridge until I throw them away.
Today I decided to make Chicken Pot Pies out of the leftover Chicken Tenders.
Leftover Chicken Tenders (if battered remove outside coating) - cubed
1 can of Mixed Veggies - drained
1/2 small can of chopped mushrooms
3/4 can of Cream of Chicken Soup
Milk to make the soup thick
Pre-made Pie Crust
Round aluminum pans
Mix veggies, mushrooms, and chicken in bowl. In a separate bowl add about 1/4 of the can of Cream of Chicken soup - add milk till you get the gravy you would like for your pies. I use about 3/4 of the can of Cream of Chicken - use as much as you like. Let mixture sit.
Cut out crust to fit in the aluminum pans - bake for about 15 minutes
Fill baked pie crust with chicken veggie mixture ~ top with pie crust ~ crimp edges of the pies ~ make a few air holes on the top of the crust.
Bake at 350 degrees until the pie crust is golden brown. I baked mine for about 45 minutes.
These are so tasty that while walking in the grocery store after eating these my hubby said.....I bet rotisserie chicken leftovers would make a tasty pot pie. :) That will be my next project.