Chicken Pot Pie

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Pot Pie

Ingredients

4 skinless, boneless chicken breast halves or 1 cooked Rotisserie chicken

Olive oil

Salt & pepper

1 (10.75 ounce) can condensed cream of chicken soup

1 soup can of cream or milk

2 (15 ounce) cans mixed vegetables, drained

1 box refrigerated 9 inch double crust pie

Directions

 

Preheat oven to 375 degrees F.  Lightly oil, salt & pepper chicken.  Bake the chicken breasts for about 30 minutes until done. Dice.  If you using Rotisserie chicken, then debone and dice.

 

Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.

 

Bake at 375 degrees F for 45 minutes, or until crust is golden brown.

 

Note:

In lieu of canned vegetables, I will sauté diced onion, celery and carrots in a skillet until soft.  Then I add a cup of frozen corn & a cup of frozen peas to the mixed vegetables.

 

Click here to print this recipe!