Chicken Pot Pie is such a comforting and hearty dish, perfect for those cooler months. It’s great that you look forward to making it each year. If you ever want to try a new twist on your classic recipe or need ideas for sides that pair well with it, just let me know!
Ingredients:
- 1 lb chicken breast, seasoned and cooked
- 1 box pie crust (take out 10 minutes before)
- 1 can cream of chicken soup
- 1 can milk (use the empty soup can to measure)
- 1/2 cup cheddar cheese
- 1/2 cup frozen peas/corn (thawed)
- 2 russet potatoes, chopped into bite-size pieces
- 1/4 cup chopped carrots
Instructions:
- Prepare Vegetables:
- Place carrots and potatoes in a steamer container and microwave for 10 minutes until fork tender (alternatively, you can boil them on the stovetop until fork tender).
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Prepare Filling:
- In a large bowl, mix together the cream of chicken soup, milk, cheddar cheese, peas/corn, steamed carrots, and potatoes.
- Once fully mixed, add in the cooked chicken and any liquid from the pan.
- Assemble the Pie:
- Spray a pie pan with cooking spray and lay down one pie crust.
- Pour in the chicken and vegetable mixture.
- Top with the remaining pie crust.
- Pierce the top pie crust with fork marks to allow steam to escape while baking.
- Bake:
- Cover the edges of the pie crust with tin foil to prevent burning.
- Place in the preheated oven and bake for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 10-15 minutes to brown the edges.
- Serve:
- Remove from the oven and let the pie stand for 10 minutes before serving. Enjoy your hearty and comforting chicken pot pie!
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