One chilly evening over Winter Break I was flipping through recipes to find something hardy and yummy to make for dinner. I read a number of chicken pot pie recipes, noted the things I liked about them, and then made it as simple as possible to come up with this very simple, very tasty, chicken potpie recipe.
You can make this with turkey if you have leftovers from the holidays.
Here's what you need:
Pie Crust - I used Pillsbury's Pie Crust in the long red box.
2 cups diced or shredded chicken (about 2 breasts)
2 cans Cream of Mushroom Soup - or any other "Cream Of" soup. Try one celery or one chicken or whatever you have in your pantry.
2 cups frozen vegetables - I used a mixed bag of corn, green beans, lima beans, peas, and carrots
Pepper to taste
I made two of these but only had three pie crusts. One had a top and bottom crust and the other only had a top crust. Both were equally good so try it either way. I highly suggest the Pillsbury Pie Crust, it keeps this meal in the 10 minute prep time.
For a bottom crust - Line a greased pie pan with a pie crust.
For no bottom crust - grease the edges of the pie pan.
In a medium bowl, mix all the ingredients until coated with the cream of mushroom soup.
Pour into the pie pan and cover with the top crust. Cut 4 to 5 slits in the top crust for venting. Cover the edges of the crust with tinfoil.
Bake in a 350 degree oven 35 to 45 minutes or until the top crust light brown. Remove from oven and let sit for 5 to 10 minutes. This will allow the inside to set up.
One pie will serve three to four people dinner sized servings.