This family-sized chicken pot pie recipe is one that I have made for many years. It’s really Bo’s recipe — he taught it to me when we first married. It is especially nice on a cold day. It’s warm and filling, and our family loves it. I think you will, too.
A Favorite Comfort Food
In season, I prefer to use fresh vegetables, but in winter, I pull frozen veggies from my freezer. I knew all that work “putting up” vegetables last summer would come in handy! Although it goes against our efforts to use clean foods, for the sake of saving time, we used canned cream of chicken soup in the pie filling. Also, to save time, we occasionally use a ready-made refrigerated pie crust.
- 2 boneless chicken breasts
- 1 pkg. of mixed vegetables
- 2 cans of cream of chicken soup
- 1 pkg of Pillsbury refrigerated pie crust
- Salt to taste
- Pepper to taste
- Garlic powder to taste (optional)
- Milk (if needed for thinning mixture)
- Boil the chicken breasts in only water until done, usually about 20 minutes.
- Shred or chop the chicken into bite-sized pieces.
- While the chicken is cooking, roll out the pie crusts.
- Line a baking dish with one of the pie crusts.
- In a mixing bowl, combine soup, veggies, and seasonings. Stir well.
- Add chicken to mixture, and stir.
- If mixture is too thick, thin it with a small amount of milk.
- Pour mixture into baking dish.
- Place top crust over mixture, and cut vents into it.
- Pinch top and bottom crusts together around the edge.
- Bake at 375 F. until crust is golden brown. Usually about 45 minutes.
I like to roll out both pieces of crust dough to make them thinner and bigger around. While they’re on the cutting board, I cut a few vents into it. If doing it this way, be sure the cuts are centered.
After pouring the filling into the bottom crust, I gently lay the top crust over the filling, and pat it down until it is touching the filling. The excess is trimmed away, leaving just enough to turn under, and crimp onto the bottom crust.
What to do with that extra dough that was trimmed away?
Rolling out the dough gives enough excess to make some nice decorative pieces, actually more than enough. So out came my leaf-shaped dough cutters to make a beautifully decorated pie.
These extra leaves are going to be crackers. Just prick them with a fork, sprinkle them with salt, and op into the oven and bake at 375 F. for about 6-8 minutes, or until the crust is golden brown. Ovens vary in their trueness to temperature. For both the pot pie and the crackers, you may need to adjust the baking time for your oven.