Sheri's Best Chicken Pot Pie

By Sheri Zarnick
@Shili

I started making this pie many years ago. I have sold these pies for $10 each at Church fundraisers and I even had to put it in a cookbook I made for the local Animal Shelter, with my recipe given in the pages of that book many copies of that cookbook sold because of this recipe. It is simple but people think because it tastes so good it must be complicated. A few of the local cafe's whom bought that cookbook now serve my potpie on their menu. I hope you all enjoy it as much as many others have. It will surely become a family staple in your home.

Rating:

★★★★★ 1 vote

Serves:

Prep:

15 Min

Cook:

45 Min

Ingredients

4: chicken breast halves, skinless and boneless
4 can(s): mixed vegetables, drained
2 Tbsp: chicken base
1 can(s): cream of chicken soup
1 can(s): cream of mushroom soup
1 can(s): cream of celery soup
1/2: soup can of milk
2 pkg: refrigerated pie crusts

Step-By-Step

1This recipe makes 2 pies. Preheat oven 350^
boil chicken in water until done. Let cool. Then pull of meat from bones and place in a large mixing bowl.

2Prepare your 9" deep dish pie plates by unrolling pie crusts into the pans. leave some hanging over.

3Drain mixed vegetables and add to the mixing bowl with chicken. Add soups, milk and base into bowl. mix well.
Fill each pie plate equally.

4Place remaining pie crusts on top of each pie. Take the leftover sides and roll up towards the top of the pie to make a rope like crust. Slit vent holes in the top.

5Place pies in oven and bake for 45 minutes or until lightly browned.

6For variety; I have used cream of broccoli soup with the california blend of vegetables.
* Oriental vegetables with golden Mushroom soup
* Beef meat with meat and potatoes and cheese
The possibilities are unlimited.

See Recipe Card