Chicken Pot Pie

 

I know a million recipes out there for Chicken Pot Pie, but what I love about this recipe is it is homemade and still easy to make.  You don’t have to spend a long time in the kitchen with this one.  This is one of those recipes that doesn’t come from all canned or packaged ingredients, can still be easily made on a weeknight and also good enough for company on Sunday.

 

You can take this basic recipe and easily make it your own.  I omitted the peas since my family doesn’t care for them in pot pie.  I added potatoes instead, along with the carrots.  I did not have any milk on hand so I cheated a little by using a can of cream of chicken soup instead of the chicken broth, milk and flour.  I think it gave just the right amount of thickness and turned out creamier.   I omitted the salt as I thought the cream of chicken soup was salty enough.  Again, an easy recipe that you can play with and make it fit what your family likes.  I am bringing this to Fiesta Friday over at The Novice Gardener.  We enjoyed this one and I hope you will too  🙂

Happy Cooking!

 

• Difficulty: easy
• Print

Recipe makes 1 9″ pie

By:  Arl’s World

Ingredients

2 to 3 chicken breasts

1 large can cream of chicken soup

2 large potatoes, peeled and diced

1 cup sliced carrots

1/2 onion, chopped

1/3 cup butter, melted

1/8 tsp garlic powder

pepper

1 box refrigerated pie crust, softened as directed on box

Directions

• Preheat oven to 425°. Place chicken in a large pot and add water to cover; boil until chicken is done and no longer pink inside.  Set chicken aside to cool.  Use the same pot with chicken broth and add potatoes, carrots and onions, add more water if needed.  Bring to a boil; cook 15 minutes or until vegetables are crisp-tender; drain.  Cube cooled cooked chicken breast and set aside.
• In a large bowl combine cream of chicken soup, vegetables, melted butter, seasonings and chicken; mix well.
• Unroll a pie sheet into 9-in. pie plate; trim even with rims. Add chicken mixture. Unroll remaining pie sheet; place over filling. Trim, seal and flute edges. Cut slits in tops.
• Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.