This recipe is one I created because I like pot pie but seldom ever buy it. One night I was hungry for it and didn’t have any. I knew chicken pot pie was basically chicken, mixed veggies, crust, and a gravy of some kind, all of which I had.
First cook up some chicken. I use one large boneless skinless breast or at least 2 cups pre-cooked chicken chopped. Add can mixed vegetables (drained) and one can of cream of chicken soup (undiluted). Mix together. Look for the combination you like – I added in a can of cut green beans (drained) and another half can cream of chicken soup.
I cheat and use pre-made pie crusts. Place one in the bottom of a 9″ pie pan.
Pour the filling into the crust.
Place the other crust on top, tuck the crust hanging over the rim inside the pan and crimp the two crusts together. Cut a few slits in the top crust to allow steam to escape.
Bake at 350º for about 30 minutes or until crust is slightly golden and the filling bubbly.
I hope you enjoy this recipe.
Until next time, God bless,
Michele ºÜºBe the first to like this page . . . click the heart.