Wednesday, August 28, 2013

Chicken Pot Pie

Simple and Delicious Chicken Pot Pie

Prep Time: 10 minutes
Cook Time: 55-60 minutes
Servings: 6 – 8


2 boneless, skinless chicken breasts, cooked and chopped (I buy a roasted chicken from the grocery store and use the breast meat)
1 10.5-ounce can of condensed cream of celery soup (or cream of potato)
1 10.5-ounce can of condensed cream of chicken soup
1 can of diced potatoes, drained (half a can if using cream of potato soup)
½ cup water
½ small bag frozen peas and carrots
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
2 prepared pie crusts (I buy a frozen deep dish 2-pack - no need to dirty pie tin)
Melted butter for brushing pie crusts


Preheat oven to 350 F.
In a large bowl, whisk the soups and water together.
Stir in chicken, frozen vegetables, potatoes, salt, pepper and paprika.
Place one pie crust in bottom of a pie tin. (This is already done for you if you’re using frozen crusts)
Pour filling into pie crust.
Top with remaining pie crust and press the edges of the two crusts together to seal.
Make a few small slits on the top.
Brush crust with melted butter.

Bake for 50-60 minutes.

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