chicken pot pie
(1 rating)
I LOVE pot pies. I love store-bought Banquet pot pies. I love the more expensive Marie Callendar pot pies. But I especially love homemade pot pies. So when my friend, Rhonda, made this for us, I knew that I was going to like it. I didn't know that I was going to love it, and I didn't know that it was easy with easy-to-store ingredients!
(1 rating)
yield
6 serving(s)
method
Bake
Ingredients For chicken pot pie
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1 pkgpie crust mix, and any ingredients necessary to make it, or
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1 boxrefrigerated pie crusts (for top and bottom)
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1 - 1-1/2 lbboneless, skinless chicken breasts
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1 cancream of chicken soup (10-3/4 oz?)
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1 canveg-all
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1/2 cmilk
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1/2 tspseasoning salt
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1-1/2 ccheddar
How To Make chicken pot pie
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1Place enough water in a saucepan to boil the chicken. Once the water starts to boil, place chicken in the water and allow to boil for a few minutes, until the chicken is no longer pink in the middle. Pull from the water and allow to cool for a bit.
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2While the chicken is cooking, prepare pie crust mix according to directions. Divide out 1/2 of the dough and roll out for the bottom. If using pre-made pie crusts, allow to soften. Prepare pie pan by spraying with non-stick cooking spray, then place a crust in the bottom, gently forming to the pan's inside contours.
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3Cube the chicken into bite-size bits. Mix chicken, soup, vegetables, milk, and seasoning salt. Add to pie crust. Layer the cheese on top.
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4Roll out the rest of the pie crust and lay it on top. Pinch edges together. Put slits in the top (I like to make a smiley face).
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5Bake in a pre-heated, 400*F oven for 45 minutes, or until golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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