My Version Of Chicken Pot Pie Recipe

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My version of Chicken Pot Pie

Kim Wyatt

By
@mscrybaby

I change this every time I make depending on who I make it for. However I have not had anyone really complain about it. Sometime I use a pie crust on top also, a can of biscuits or even just extra cheese.


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Rating:

Comments:

Serves:

6

Prep:

1 Hr

Cook:

45 Min

Method:

Bake

Ingredients

4-5
chicken breasts, boneless and skinless
1 box
swanson chicken broth
1 pkg
broccoli florets-frozen
1 pkg
cauliflower, small florets-frozen
1 pkg
carrot coins
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
2 c
colby jack cheese
1 box
prepared pie crust
2 c
mashed potatoes

Directions Step-By-Step

1
Boil Chicken breasts in chicken broth-might not use whole box of broth. Let chicken cool enough to work with and cut into bite sized pieces.
2
Put the pie crusts into separate deep dish pie pans. Bake for 15 minutes at 350 till brown-this keeps it from getting soggy when everything is put on it.
3
Defrost, steam or blanch and drain all vegetables-I use the leftover chicken broth and just blanch the veggies-you want them fairly hard.
4
Mix the veggies, both cans of cream soup and chicken together.
5
Place veggie and chicken mix in the cooked pie shells, put the cheese on top of mixture and then cover with mashed potatoes-1 cup on each should do it.
6
Put pies in oven and bake for 45 minutes to one hour on 350. Let rest for 10 or so minutes then cut and enjoy.
7
If you want you can cook one and freeze the other so you can have dinner in an hour rather than cook one night.

About this Recipe

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy