Easy Chicken Pot Pie

Easy Chicken Pot Pie

Make dinner a breeze with Easy Chicken Pot Pie. A comforting and satisfying classic that's always a hit.

Easy Chicken Pot Pie



Serves: 5 to 6 servings
Ingredients
2 boneless, skinless, chicken breasts (1 lb. total)
10 oz. frozen mixed vegetables
1 (10-3/4 oz.) can condensed cream of potato soup
1 (10-1/2 oz.) can condensed cream of chicken soup
freshly ground cracked pepper, to season chicken
1/2 tsp. poultry seasoning
1 (15 ounce) pkg. 2-already made pie crusts
Directions
1. Cut chicken breasts into bite size chunks. Season chicken with pepper.
2. Spray the inside of a 12-inch skillet with a non-stick vegetable cooking spray.
3. Over medium heat in skillet, sauté the chicken until cooked, or until chicken is no longer pink. (I cooked mine for about 7 minutes.)
4. Once cooked, remove chicken from skillet, and set chicken aside.
5. In a casserole baking dish, partially cook the mixed vegetables in a microwave. (I used a 2-quart baking dish to do this, plus I added a 1/4 cup of water to it, covered the baking dish, and microwaved the vegetables for 5 minutes in a 900 watt oven on power level 8.)
6. Once cooked, drain off the water, then and add both cans of soup, the cooked chicken, plus the poultry seasoning into a large bowl; stir to mix everything together.
7. Preheat oven to 425ºF.
8. Place one of the pie crusts onto a sheet of wax paper, and sprinkle 1 teaspoon of flour over the crust.
9. Using your hand, lightly spread the flour over the entire crust.
10. Place the pie crust, floured side down, inside one 9-inch aluminum pie pan.
11. Pour the chicken/soup/vegetable mixture over the crust in the pan; spreading the mixture evenly.
12. Place the remaining crust over the pie; seal and flute the edges. Cut slits on top the pie, to allow steam to escape. (At this point, I place a pie shield over the pie to prevent the crust from getting too dark while baking, plus I also place the pie onto a 14-inch aluminum pizza pan. This helps me to remove the pie from the oven a bit more easily.)
13. Bake the pie anywhere from 35-50 minutes, or until the pie is golden brown on top.
14. Once the pie is done baking, I let it set for at least 15 minutes on top of the stove; before cutting and serving the pie.
15. This recipe yields: 5 to 6 servings.

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