Meal Plan Sep 27-Oct 3 (Chicken Pot Pie Recipe)

It's getting late enough in the day that I need to go ahead and post the menu for this week. Below is a picture of the meal we had last Monday . . it was as tasty as it looks.

I am again submitting this menu to Menu Plan Monday over at I'm an Organizing Junkie.

MONDAY

B: Cereal
L: PB&J, oranges, crackers
D: Chicken Pot Pie (find recipe below)

TUESDAY

B: Breakfast Parfait
L: Chicken Fingers and Tator Tots
D: Ham steaks, mac-n-cheese, green beans

WEDNESDAY

B: Pumpkin Muffins
L: Soup and Grilled Cheese
D: Dinner on own (Hope out)

THURSDAY

B: Cereal
L: Ham and Cheese Quesidillas, salsa, grapes
D: Grilled Chicken with lemon Basil pasta, green salad

FRIDAY

B: Omelets, toast
L: Turkey sandwiches, yogurt, fruit
D: Margarita Friday (Mexican out)

SATURDAY

B: Cereal
L & D: Out of house all day for wedding and football game

SUNDAY
B: Breakfast burritos
L: Homemade Pizza (dough)
D: Chili with rice and cheese



Here's my recipe for Homemade Chicken Pot Pie
INGREDIENTS
2 cans of chicken
2 frozen pie crusts
veggies (I use any combo of things: broccoli, carrots, cauliflower, peas, etc. These can be canned, frozen, or fresh. Be sure to drain any canned veggies though)
1 can cheese shoup
1 can cream of chicken soup (cream of mushroom or celery works fine also)

DIRECTIONS
Pre-heat oven to 350. Mix all ingredients (minus pie crust) together until everything is well combined. Pour ingredients into one pie crust and then top with the other crust. Be sure to cut an opening in the center of the top crust and seal the edges. Bake for about 45 minutes or until pie crusts are done and insides are hot.