Well, it happened. We had our first mention of frost in the evening forecast. It didn’t actually happen, but the mere mention makes me want Chicken Pot Pie. The best part about this recipe is that it makes 2 pies. So you can make one for dinner tonight and freeze the other ½ of the filling for another night.
My sister-in-law gave me this recipe and we make it a lot. It's such an easy comfort food.
Chicken Pot Pie
Jill King
2 frozen Pillsbury pie crusts
4 small or 2 large chicken breasts, cooked and cubed
2 cans cream of potato soup
1 can cream of chicken soup
1 can Veg-All mixed vegetables, drained
½ cup milk
Salt & Pepper to taste
1 egg (Not in pie, but for egg wash prior to baking.)
Recipe makes enough filling for 2 pies; make one now and
freeze 1/2 the filling for next time.
Preheat oven to 350 degrees.
Cook and cube chicken. Feel free to season to your liking
with poultry seasoning, Lowery’s, or something similar. (Or, you could use leftover chicken breasts
from a previous meal or a grocery store rotisserie chicken.)
Follow directions on pre-made pie crust to prepare your pie
plate.
In a medium bowl, mix cubed chicken, soups, veggies, and
seasonings. If only making 1 pie, pour ½
of the filling into your prepared pie crust.
Place remaining filling in a freezer safe container and freeze.
Cover pie with crust and bush with 1 lightly beaten
egg. This will give it a nice golden
brown crust. Vent with a knife or cute cookie cutters.
Bake at 350 degrees for 45 to 55 minutes until golden brown. Allow the pie to cool for 10-15 minutes before serving. This will let the pie thicken up a bit and make it easier to serve.
Bake at 350 degrees for 45 to 55 minutes until golden brown. Allow the pie to cool for 10-15 minutes before serving. This will let the pie thicken up a bit and make it easier to serve.
For 2nd Pie:
When you’re ready to make your 2nd Chicken Pot
Pie, thaw the filling by placing in the refrigerator the night before. Prepare your pie plate as you did the first
time. Pour filling into pie crust, cover
with crust, brush with egg, vent, and bake at 350 degrees for 45-55 minutes. Presto!
Another Chicken Pot Pie.
Couple Side Notes:
- When I’m buying ingredients for this recipe I buy 2 sets of pie crusts. Then, I know I have that meal ready to go whenever I need it. Just freeze the pie crust along with your extra filling; both can be thawed in the frig the night before.
- Sometime I forget that this recipes calls for 2 cans of cream of potato. You can also substitute for cream of celery, cream of mushroom, or some other cream of soup.
- You might think it’s weird but we don’t always have milk. I substituted sour cream for the milk last time and it was just as delicious.
