Friday, September 02, 2011

Recipe: Chicken Pot Pie

     Chicken Pot Pie has always been one of my favorite foods. Unfortunately none of my siblings ever liked it, so my mother never made it much when I was younger. We would sometimes get the frozen ones at the store, but those don't hold a candle to the real thing. I started making chicken pot pies when we got married, I don't really remember why, except that maybe I just wanted to try my hand at them. Now they are my favorite dish to make. It's not glamorous but it's so tasty. I can make a pot pie pretty quickly and it's always a hit. So without furthur ado: Chicken Pot Pie

(My chicken pot pie right before going into the oven)

You Will Need:
  • 2-3 Boneless, skinless chicken breasts
  •  1 can cream of chicken soup
  •  1 C milk
  • 1 box prepackaged pie crusts or 1 box pie crust mix (eiher the rolled ones from pillsbury or a box of Jiffy pie crust mix.)
  • 8 oz fresh or frozen mixed veggies
  • Salt, Pepper, onion powder, garlic powder, Mrs. Dash - to taste
  •  Pre-heat oven to 350 F
  • Cut chicken into one inch cubes. Spray a large skillet with no-stick spray. 
  • Cook chicken until no longer pink, with salt, pepper, onion powder, garlic powder and Mrs. Dash to taste.
  • Add soup, milk and vegetables.  Season to taste. Cook over medium-low heat until warm.
  • While ingredients are heating prepare or roll out pie crust. - If you're using the Jiffy mix and you want a top and bottom crust I suggest using two boxes. If you only want one crust spray a pie dish with no-stick spray.
  • Pour contents of skillet into pie dish.
  • Spread crust over filling. Cut slits into crust to vent.
  • Bake for 30 minutes until crust is golden brown and filling bubbles.
  • Let stand 5 minutes before serving.

I love this recipe and I hope you do too!

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