If you're looking for an easy, kid friendly (aka no complaints) chicken pot pie recipe--here you go!
Years ago, 16 to be exact (gosh that sounds like forever ago!), I worked for a bank and while doing my teller training, the lady training us all somehow got on the topic of her chicken pot pie and how good & easy it was. I knew I had to try it!
I've seen my mom make hers before and it took a lot of time and at 18, I wasn't excited about something that'd take me forever. So, I memorized (yep, I didn't even write it down!) the recipe and have been using it ever since. My kids will ask for this for supper often, it's that tasty!
Tried & True Chicken Pot Pie Ingredients:
2 Pie crusts (box mix, refrigerated, frozen, homemade--your choice)
2 cans of cream of potato soup
1 can of mixed vegetables, drained
1 can chicken breast, drained (or you can cook your own chicken and shred)
Splash of milk
Salt & Pepper, to taste
Directions:
In a pie plate (if you're using homemade or box mix), line your plate with pie dough If you're using frozen, skip to the next part.
In a separate bowl, combine all of your filling ingredients (chicken, veggies, potato soup, milk, salt & pepper) and pour into your prepared pie dish
Top with your second pie dough (I like to score mine in a cross like shape that doesn't actually connect).
Bake at 375 degrees for 40-45 minutes depending on your oven
Let cool and enjoy!
*Note, this recipe can be make as a standard pie or you can make mini pies (we do both).
"So whether you eat or drink or what you do, do it all for the glory of God"
1 Corinthians 10:31
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