Another recipe I tried from www.ourbestbites.com!!! It turned out wonderful. I also had plenty of filling left over, it wouldn't all fit in one pan, so plan on making 4 pie crusts. I put my pot pie in a small 8*8 casserole dish instead of a pie pan, and used a little bit of leftover pie crust to cover a small individual dish (that turned out great!).
Like they suggested on the website, you can make one (or two) larger chicken pot pies, or make several individual-sized ones by using prep bowls or anything small that you can put in the oven. For those little pies, you only need to cover it with a crust (you don't need to put any lining the bowl), so you'd save on crust there. It is also GREAT to freeze and reheat later! Or to take as a lunch!
Ingredients:
2 unbaked pie crusts
1 lb leftover chicken, chopped (you can use any kind of chicken really)
1 12-16 oz bag of mixed veggies, thawed
1 onion, minced
butter
5 medium potatoes (red), diced (I used regular potatoes, worked just fine)
2 cans of cream of chicken soup (or see the homemade recipe below)
1/2 tsp kosher salt
ground black pepper to taste
Instructions:
1. Preheat oven to 400
2. Bring a large pot of water to a boil. Add potatoes and boil until tender.
3. Meanwhile, heat +/- 1 tbs butter in a medium skillet. Saute the onion (and I put in my chopped raw chicken as well) until translucent and fragrant.
4. In a mixing bowl, combine cream of chicken soup, chicken, veggies, onion and potatoes. Season to taste.
5. Place 1 pie crust on the bottom of a pie plate, add filling, top w/ other crust. Crimp the edges and cut vent holes on top.
6. Place on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Allow to stand a few minutes before serving.
Serves 6-8. Enjoy!
steamed artichokes
1 day ago
1 comment:
Ok, if you want to make the easiest chicken pot pie EVER (ie the one I take to people who have just had a baby/surgery/etc.)
Mix 1 can drained chicken, 1 can drained carrots and peas, 1 can drained potatoes, and 1 can cream of chicken soup. Add a little milk to get it to the right consistency (usually like 2 tablespoons for me) and throw in a pie crust (store bought or homemade, doesn't matter). Top with another pie crust (store bought or homemade), cut a few slits in the top and bake at 350 for an hour. Or wrap it in foil and freeze.
It tastes way better than the ingredients would leave you to believe, it takes like 5 minutes to throw together, and it dirties one bowl and one spoon. I always keep the ingredients on hand in case I need to take dinner to someone or I'm just not feeling like making dinner.
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