creamy chicken pot pie
(1 RATING)
I have tried most every recipe out there for pot pie. This one is my husband's favorite. It is basically the same recipe that I have used for years, but I have changed it soooo many times...I don't really know the original anymore!
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cook time
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Ingredients
- 1 - 2 - pack frozen pie crusts, thawed
- 1 cup cooked chicken breasts, shredded
- 1 package frozen vegetables, (broccoli, cauliflower & carrots), thawed & drain any excess liquid
- 2 cans cream of chicken soup, (campbells 10 3/4 oz.)
- 2 - 3 tablespoons heavy cream
- 1/4 teaspoon each: garlic powder, salt and black pepper (adjust to your own personal preference)
- 2 tablespoons butter, melted
How To Make creamy chicken pot pie
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Step 1Preheat the oven to 400 degrees.
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Step 2In a bowl, combine the Chicken, vegetables, soups, cream, seasonings and butter. This is the filling. Check seasonings and adjust as needed, set aside until first crust gets done.
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Step 3Dock ONE pie crust with a fork and bake @ 400,8-10 mins., until golden. Do not overbake, just looking for a pretty light golden brown.
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Step 4Remove the crust, immediately add the filling, top with the second pie crust (unbaked) and carefully crimp or press the baked and raw crust together. Place on baking sheet and return to the oven, decrease the temp. to 375 degrees. Bake until the top is a beautiful crusty golden brown. This takes 20-30 mins., depending on your oven. Let stand a few mins. and serve.
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Step 5**Note, prebaking the bottom crust ensures that it will be baked through, and it decreases the time to bake by about one-half. It can certainly be baked for about an hour at 350 using 2 raw, thawed crusts.
- 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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