Chicken Pot Pie

This is a delicious homemade pot pie with a top and bottom crust filled with a creamy filling loaded with chunks of chicken and veggies. If you love chicken pot pie you have to try this recipe 🙂

Ingredients:

  • 2 Pkgs. of Pillsbury Refrigerated Pie Crust @ Room Temperature (if you have time you can make this simple recipe for your own homemade pie crust: Buttery Pie Crust )
  • 3 Boneless Skinless Chicken Breasts Cut Into 1″ Cubes
  • 1- 14.5 oz Can Campbell’s Cream of Chicken Soup
  • 2 TBSP of Crushed Garlic
  • 2 TBSP of Butter
  • 1 Cup of Milk (any kind is fine I use skim myself)
  • 1 – 16 oz Bag of Frozen Peas and Carrots
  • 1 – 16 oz Bag of Frozen Baby Corn
  • Salt & Pepper to Your Taste (I use about 1 TBSP of Salt & 2 TBSP of Pepper)

Directions:

  1. Put one of the pie crusts into a 9″ or 10″ pie dish fitting it in so that it overlaps over the edges of the dish
  2. With a fork, poke holes around the bottom of the crust sporadically, about 9 times or so (this will allow the steam from cooking to escape and helps keep the bottom crust from becoming soggy)
  3. In a medium pot cook the raw cubed chicken with the garlic on medium heat about 10 minutes, you only want to cook the  chicken, not brown it so stir frequently!
  4. When the chicken is cooked thoroughly add the cream of chicken soup to the chicken stirring until well mixed
  5. Add the milk, butter, salt and pepper to the chicken mix and continue cooking on medium heat until bubbly stirring often so it doesn’t burn, should take about 10 minutes
  6. When the chicken mixture is bubbly, turn the heat off and add your frozen veggies one bag at a time stirring until well combined
  7. Pour your filling into your crust, it will be a bit higher than your pie plate and you may have a little extra.  Don’t fill the crust to much or it won’t cook well
  8. Cover with your other crust, seal your edges and make 3 slits on the top of the crust
  9. Bake at 375* for 45-60 minutes or until top is browned and bubbly
  10. Let the pie set for about 30 minutes so that the filling can set before cutting

 

*** Check the chicken pot pie after the first 30 minutes to make sure the edges aren’t becoming to brown, if they are you may want to cover the edges with a pie crust shield or aluminum foil to keep from burning