chicken pot pie
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!
prep time
cook time
method
Bake
yield
6 serving(s)
Ingredients
- 1 package pie crust mix, and any ingredients necessary to make it, or
- 1 box refrigerated pie crusts (for top and bottom)
- 1 - 1-1/2 pounds boneless, skinless chicken breasts
- 1 can cream of chicken soup (10-3/4 oz?)
- 1 can veg-all
- 1/2 cup milk
- 1/2 teaspoon seasoning salt
- 1-1/2 cup cheddar
How To Make chicken pot pie
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Step 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.
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Step 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.
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Step 3Cube the chicken into bite-size bits. Mix chicken, soup, vegetables, milk, and seasoning salt. Add to pie crust. Layer the cheese on top.
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Step 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).
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Step 5Bake in a pre-heated, 400*F oven for 45 minutes, or until golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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