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We love chicken pot pie in our home. It is perfect for those cold evening meals, but the funny thing is, we seem to make it in July more than those colder nights due to our daughter. It is her favorite meal and she always asks for it on her birthday. This is a recipe we have used so much over the years. We love how easy it is to make. Hopefully your family loves it as much as ours.
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We love chicken pot pie in our home. It is perfect for those cold evening meals, but the funny thing is, we seem to make it in July more than those colder nights due to our daughter. It is her favorite meal and she always asks for it on her birthday. This is a recipe we have used so much over the years. We love how easy it is to make. Hopefully your family loves it as much as ours.
premade pie crust (room temperature)
2 c. cooked shredded chicken
3 c. mixed veggies (peas & carrots)
12 oz cream of chicken soup
salt to taste
pepper to taste
Preheat oven to 350 degrees
Spray 9 inch pie dish and place the bottom pie crust in your pie dish, poke holes in the crust with a fork and bake for 10 minutes.
In a medium bowl mix together chicken, cream of chicken soup and frozen vegetables and salt and pepper to taste.
Add the filling into the cooked pie crust and top with the additional pie shell. Make sure to go around the edge of the pie crust, pinching the sides closed. If there is additional dough you can cut and discard.
Make a few slits on top to vent while cooking
Place in the oven and cook for 45 minutes. If the edges start to brown, line with foil to prevent further browning. This can be tricky so be patient with yourself if you haven’t done this before.
The pot pie may need to cook an additional 10 to 15 minutes. The creamy sauces should be bubbly and the crust golden brown.
We need dinner time to be easy at our house. We decided to share our go-to recipes and meal plans on this website.
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