chicken pot pie
This is great for a chilly evening. Stick to the ribs goodness! You can use leftovers to make this dish as well.
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
6-8 serving(s)
Ingredients
- 2 medium boneless, skinless chicken breasts, cooked, shredded or cut into 1" pieces
- 4 medium potatoes, peeled, boiled, cut into 1" pieces
- 1 bag 10-12 oz frozen mixed vegetables; peas, carrots, corn
- 2 cans 10 3/4 oz condensed cream of chicken soup
- 1 medium onion, chopped
- 1/2 stick butter
- 1 package 15 oz pie crusts, 2 crusts for 9" pie, room temperature
How To Make chicken pot pie
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Step 1Preheat oven to 350 degrees.
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Step 2In a 10 inch skillet, over medium heat; saute the onion in the butter until tender. Add the frozen vegetables and cook 3 minutes. Add the cut potatoes and 2 cans of cream of chicken soup. stir to mix well.
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Step 3Add the cooked chicken to the mixture and thoroughly blend together, stirring often.
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Step 4Line the bottom of a glass deep dish 10 inch casserole with one of the pie crusts. Cover the bottom and sides with pastry. Scoop the filling from the skillet into the prepared casserole. Spread to make even. Cover with the remaining pie crust. Tuck in around the edges, flute the overlapping edges of pastry to make a design. Cut slits in the top of the crust. Bake 1 hour on 350 until crust is 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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