I'm a Southern gal, and we Southerner's love our pies, sweet and savory. I heart pie! And growing up, chicken pot pie was a regular staple in our home. Even at school chicken pot pie was served weekly.
This recipe is one that my mom made for us. It's semi-homemade, quick, and easy. My mom and I boil our chicken for the chicken pot pie, but if you want something quicker, just use a rotisserie chicken instead. This recipe isn't the healthiest, but who are we kidding? Pie isn't necessarily supposed to "healthy" just absolutely delicious! Add a salad to it, if you want to be healthy :). I did try to make a healthy chicken pot pie recipe; it was from Martha Stewart's Real Simple, and it was absolutely bland, bland, bland. Instead of using pie crust, the recipe called for Phyllo dough. Needless to say, we didn't eat the left overs. So when I do make chicken pot pie, we use the recipe my mom uses, and the one I'm about to share with you.
But I do love that in chicken pot pie, you get your vegetables, meat, and carbs. And for all of you who know about me, know that the hubs doesn't eat his veggies. This is another way for me to get him to eat them without having to "sneak" them in.
Easy Chicken Pot Pie:
- 1 package of pre-made pie crust, such as Pillsbury
- 4 chicken breasts, boiled and shredded
- 1-10.75 oz can cream of chicken soup
- 1-10.75 oz can cream of celery soup
- 2-15 oz c mixed vegetables, drained (you can use frozen veggies too-I've used both)
- 1 tsp. poultry seasoning
- 1 tsp. ground thyme
- salt, to taste
- cayenne pepper, to taste
- 1/4-1/2 cup chicken broth (I use the chicken broth from my boiled chicken)
Preheat oven 425 degrees.
- Pull out refrigerated pie crust and place one layer on the bottom and up sides of a 9-inch baking dish.
- In a separate bowl, combine all ingredients and stir. I add the chicken broth a little at a time; you want the sauce to have a good consistency, not too thick or watery.
- Pour the chicken and vegetable mixture into the baking dish and cover with the other piece of pie crust.
- Bake for 30-40 minutes, until top is golden brown.
Recipe: from Helen Robinson's Kitchen
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