Chicken Pot Pie
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- 1 pkg
- pie crust mix, and any ingredients necessary to make it, or
- 1 box
- refrigerated pie crusts (for top and bottom)
- 1 - 1-1/2 lb
- boneless, skinless chicken breasts
- 1 can(s)
- cream of chicken soup (10-3/4 oz?)
- 1 can(s)
- 1/2 c
- 1/2 tsp
- seasoning salt
- 1-1/2 c
1Place enough water in a saucepan to boil the chicken. Once the water starts to boil, place chicken in the water and allow to boil for a few minutes, until the chicken is no longer pink in the middle. Pull from the water and allow to cool for a bit.
2While the chicken is cooking, prepare pie crust mix according to directions. Divide out 1/2 of the dough and roll out for the bottom. If using pre-made pie crusts, allow to soften. Prepare pie pan by spraying with non-stick cooking spray, then place a crust in the bottom, gently forming to the pan's inside contours.
3Cube the chicken into bite-size bits. Mix chicken, soup, vegetables, milk, and seasoning salt. Add to pie crust. Layer the cheese on top.
4Roll out the rest of the pie crust and lay it on top. Pinch edges together. Put slits in the top (I like to make a smiley face).
5Bake in a pre-heated, 400*F oven for 45 minutes, or until golden brown.