Chicken pot pie is always a good meal, especially when it’s chilly out.
The perfect comfort food. Add a big pile of mashed potatoes, and you’ve got a happy hubby… and wifey.
My mom made a great chicken pot pie. This recipe is my attempt to recreate her version. It’s pretty simple – I use frozen deep dish pie crust, on the top and the bottom. I’m too lazy to make homemade crust, but this is just as good.
Hope you like it!
Ingredients:
2 cups cooked chicken, cut in small chunks
1 bag (12-16 oz.) frozen vegetables (like peas, carrots, broccoli, etc.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. (of 2) frozen deep-dish pie crusts
salt and pepper, plus any other seasonings you like
Directions:
Preheat oven to 400 degrees F
Set out pie crusts to thaw slightly, but not so they’re mushy.
Cook veggies til nearly done, in the microwave or a steamer.
Put cooked chicken in a large bowl, add vegetables, soups, dash of seasonings – stir til nicely blended.
Spray casserole dish or large pie plate (at least 8×10″) to grease. Put one pie crust in bottom of dish, spread it out to cover entirely. Fill pie crust with chicken and veg mixture, spreading evenly. Top with other pie crust.
Bake for about 35-40 minutes, or til crust is golden brown.
Let sit out about 15 minutes before serving.
Serves 6