Chicken Pot Pie

Nicole Bredeweg


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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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

Directions Step-By-Step

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.
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.
Cube the chicken into bite-size bits. Mix chicken, soup, vegetables, milk, and seasoning salt. Add to pie crust. Layer the cheese on top.
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).
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