Sunday, December 22, 2013

Chicken Pot Pie

This is not a recipe blog, but I thought I would share one that we first tried a few days ago.  I definitely did not come up with this recipe, but it is a good one and after posting the below picture on Instagram, more than just a couple of people have asked me to share.  I actually got the recipe from my sister, who got it from a friend at work, so it has been used a time or two.  Pretty simple, and very good! Enjoy!


1/4 cup butter
1/4 cup all-purpose flour
1 10-oz can cream of chicken soup
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
3 boiled & shredded boneless skinless chicken breasts (or 1 rotisserie chicken, pulled apart)
1 10-oz package frozen mixed vegetables
2 pre-cut pie crusts (the kind you roll out)
2 cups water


  1. Preheat oven to 400 degrees.
  2. In a medium pan, melt butter over low heat.  
  3. Add flour, stirring until mixture is smooth and thick. 
  4. Gradually add cream of chicken soup and chicken broth. 
  5. Stir in salt, pepper, mixed vegetables, and chicken.  Thoroughly stir to completely thaw vegetables. 
  6. Roll one pre-cut pie crust onto pie pan.
  7. Spoon chicken mixture into pie pan, filling pan to the top but making sure not to overfill it past the edges of your pie crust.
  8. Roll out second pie crust.  Cut the crust into inch-wide strips. 
  9. Place the strips on top of the pie filling, alternating above and below the others to create a lattice.  Once finished, pinch the edges of both crusts together to keep the filling inside during cooking. 
  10. Place the pie pan in oven and bake for 30 minutes, until crust is golden brown. (My note: The pie crust I bought said to bake for 45 minutes.  I ended up baking mine for about 40 minutes, so just adjust as needed based on the pie crust that you buy.)

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