Saturday, February 6, 2010

Easy Chicken Pot Pie

Makes 1 Pie (4-6 Servings)

2 cups shredded or chopped cooked chicken
2 cans cream of potato soup
1/2 soup can milk
1 can Veg-All vegetables, drained
1/2 teaspoon thyme
1/4 teaspoon black pepper
2 pie crusts


Mix everything together and pour into pastry-lined pie dish. Top with second pie crust and cut several slits in the top for venting. Bake 30-45 minutes at 350 until filling is bubbly and crust is nicely browned.

This is one of the quickest and easiest chicken pot pie recipes that I have. If you don't like using canned vegetables, you can certainly substitute 1 1/2 cups of thawed frozen vegetables. The thing I like about canned is that I can just make sure to have a can or two on hand in my pantry and they last virtually forever and when it's a weeknight and I forgot to start the crockpot or thaw frozen meat, I can easily throw this together in no time flat and get dinner on the table before my husband leaves for work that evening. I like to keep cooked thopped chicken in my freezer too so I always have the ingredients ready for mixing. You could also substitute any other cream soup if you'd rather. And of course if you don't like using cream soups, just Google a substitute and that will work fine too. This is always a big hit with my family and we never have leftovers. It is hearty and filling and a wonderful comfort food that just makes you feel at home.

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