Chicken Pot Pie

Nicole Bredeweg

By
@nikkitten

I LOVE pot pies. I love store-bought Banquet pot pies. I love the more expensive Marie Callendar pot pies. But I especially love homemade pot pies. So when my friend, Rhonda, made this for us, I knew that I was going to like it. I didn't know that I was going to love it, and I didn't know that it was easy with easy-to-store ingredients!


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Comments:

Serves:

6

Method:

Bake

Ingredients

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)
veg-all
1/2 c
milk
1/2 tsp
seasoning salt
1-1/2 c
cheddar

Directions Step-By-Step

1
Place 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.
2
While 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.
3
Cube the chicken into bite-size bits. Mix chicken, soup, vegetables, milk, and seasoning salt. Add to pie crust. Layer the cheese on top.
4
Roll 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).
5
Bake in a pre-heated, 400*F oven for 45 minutes, or until golden brown.

About this Recipe

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Hashtag: #pot-pie