sheri's best chicken pot pie
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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.
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yield
12 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For sheri's best chicken pot pie
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4chicken breast halves, skinless and boneless
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4 canmixed vegetables, drained
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2 Tbspchicken base
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1 cancream of chicken soup
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1 cancream of mushroom soup
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1 cancream of celery soup
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1/2soup can of milk
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2 pkgrefrigerated pie crusts
How To Make sheri's best chicken pot pie
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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.
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2Prepare your 9" deep dish pie plates by unrolling pie crusts into the pans. leave some hanging over.
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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.
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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.
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5Place pies in oven and bake for 45 minutes or until lightly browned.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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