Sunday, June 6, 2010

Chicken Pot Pie

This chicken pot pie recipe is almost better than the homemade chicken noodle soup my family requests over and over.  I double the recipe and freeze one. Just heat and serve to welcome a new neighbor or bring to a friend upon release from the hospital.

4 cups of diced chicken (I boil chicken breasts, but you can use Chick-Fil-A Tenders or a roasted chicken)
2 cups of diced vegetable mix (carrots, corn, peas)
1 onion diced
1 cup broccoli (finely chopped)
2 cloves of garlic
2 small russet potatoes
2 cans of cream of mushroom soup
1 can of milk (nonfat)
1 pie crust from Trader Joe's (2 crusts)

Defrost both pie crust and cook one crust per instructions on the box. Boil chicken breast and potatoes until cooked and tender.  (I like to boil them in a combination of chicken broth and water.)  In a large bowl combine all diced ingredients: chicken, vegetables, onion, broccoli, and potatoes. In a separate bowl mix soup, garlic and milk.  Mix all ingredients together until everything is coated evenly.  Pour all ingredients in the casserole dish with the cooked pie crust.  Top the casserole with the remaining crust.
Pierce holes in the crust to let steam vent.
Bake uncovered at 375˚ for 40 minutes. Cover for an additional 10 minutes.


See other easy, tasty dishes from the featuring casseroles.


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Thanks for sharing!