Chicken pot pie is one of my favorite comfort foods and this recipe is so easy you will wonder why you ever ate those frozen pot pies in a box. This recipe is my mother’s recipe and my husband loves when I make this dish.
I learned how to cook by watching my mom and helping her in the kitchen. I remember looking forward to Sunday dinner, when we all sat down together and had a great home-cooked meal…….usually pot roast, roasted chicken, or homemade fried chicken with wonderful mashed potatoes and gravy. Thanks mom! J
I learned how to cook by watching my mom and helping her in the kitchen. I remember looking forward to Sunday dinner, when we all sat down together and had a great home-cooked meal…….usually pot roast, roasted chicken, or homemade fried chicken with wonderful mashed potatoes and gravy. Thanks mom! J
This recipe is so easy and full of down-home goodness! I like to serve it with a side of corn and plenty of fresh ground black pepper on top. If you want to lighten this dish up, just use the low fat or fat free versions of cream of chicken and cream of mushroom soup. It tastes just as delicious!
Ingredients:
1 can cream of chicken soup
1 can cream of mushroom soup
2 large chicken breasts, cooked and chopped (or 1 large can chunk chicken breast, drained)
1 large can Veg-all mixed vegetables, drained
2 refrigerated pie crusts
Preparation:
Preheat oven to 375 degrees. Place one pie crust in the bottom of an 8x8 square baking dish. In a medium bowl, mix together the cans of soup, vegetables and chicken, stirring thoroughly to combine.
Spoon the mixture into the baking dish on top of the crust, spreading mixture out evenly. Place remaining pie crust on top and crimp edges with your fingers to seal. Poke a few holes in the top crust to allow steam to vent during cooking.
Place in oven and cook for 40 minutes, until top crust is golden brown and the inside is bubbling with deliciousness. Enjoy!