This is the funniest thing to me. When I make this Chicken Pot Pie for guests they always ask me for the recipe. Ummm, well…it is REALLY, really, really easy to make. They are always astounded that it isn't more involved than what it is. I have hesitated about posting this recipe for a long time but at the urging of several friends…here it is.
Mix one can of cream of chicken soup and one can of mixed vegetables that have been drained.
Today I am using some shredded chicken that I had left over from another recipe but normally I just use a large can of chunked chicken, drained. So long as you have at least a cup or two you are good and the great thing is you can add as much or as little as you want. So long as it is already cooked you can use either or.
And the kicker…I use a store bought pie crust. I always buy the kind that comes rolled up in a box.
Unroll one of the pie crusts and line it in a 2 quart baking dish.
Fill it with your soup, vegetable and chicken mix.
Unroll the second pie crust and place it on top, sealing as best you can.
Then cut a slit in the top for ventilation.
Bake on 400 degrees until the crust is golden brown.
And guess what…I don't have a picture of the final dish. Why you ask?? Well, it was already gone before I was able to get one. Yes, it goes that fast in my house.
Chicken Pot Pie
1-2 cups cooked shredded or chunked chicken (drain if you use canned)
1 can mixed vegetables, drained
1 can cream of chicken soup
1 box pie crust
Mix the cream of chicken soup, the vegetables and chicken. Place one part of the pie shell into a 2 quart baking dish. Fill with the chicken mix. Top with the second pie shell and seal edges. Cut a slit in top for ventilation and bake on 400 degrees until golden brown.
I would love for you to Pin It, Stumble It or just Share this recipe. Thanks, from my house to yours!
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