November 19th, 2010

Homemade Chicken Pot Pie

by Jacqueline Whitmore

When it’s cold outside, there’s nothing more comforting to eat than a homemade chicken pot pie.  You can have dinner ready and on the table in less than an hour with this quick and easy recipe.

What you’ll need:

  • 1 box Pillsbury refrigerated pie crusts
  • 2 cans Campbell’s cream of potato soup
  • 1 15 oz. can mixed vegetables, drained (I use Veg-All)
  • 1/2 cup milk (I use skim milk)
  • 1/2 tsp thyme
  • 1-2 lbs. cooked chicken (diced or cut into bite-size pieces)
  • Optional: thawed green peas or other frozen vegetable (I add 1/2 cup of sweet peas and 1/4 cup of sweet corn)

Unroll one pie shell crust into a glass pie plate. Mix all ingredients together in a large mixing bowl and then spoon into pie plate.  Cover ingredients with top pie shell crust. Create four vents into the top of the pie crust with a sharp knife.  Bake at 400 degrees for 35-40 minutes or until crust is golden brown.  Enjoy!

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