Not that any of us are dummies, but this chicken pot pie is SO easy my dog could do it! I got the recipe from a cookbook that my mom gave me a few years back. It's made up of recipes from members of a church in Gadsden. I don't use recipes a lot, but when I do this is one I go to. It has some wonderful dishes in it and they're all super easy. My mom has made this chicken pot pie a couple of times for us and it's delish. She adds a few little things to the original recipe so I did too.
Chicken Pot Pie
3-4 Boneless Skinless Chicken Breasts (I used several tenderloins, same difference)
2 15 oz. cans Veg-All Mixed Vegetables (Get the Homestyle if you can find it, the veggies are larger)
1 can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
Onion Powder - a good shake or two
Poultry Seasoning - I over-seasoned mine, so I'd stick with about 2 -3 good shakes
A few shakes of Parsley
A splash of milk or heavy cream for creaminess
S & P to taste
2 refrigerated ready to bake pie crusts
Directions:
1. Boil chicken and shred or cut into chunks.
2. Mix cans of veggies and soups together. Add seasonings to desired taste. Add chicken and mix well. Add milk until you reach desired creaminess.
3. Grease or spray butter spray in a pie pan. Unroll 1 pie crust into bottom of pan, pour filling on top. Unroll the second pie crust over the filling and seal up the edges. Cut a few slits in the top to vent.
4. Bake at 350 for 30-40 minutes.
This could be made even simpler by using canned chicken, if you'd like. I don't use it, though. It's just too easy to boil chicken right quick and cut it up for recipes like this. And I'm not a fan of the stuff either. It's a personal preference.
I hope you give this recipe a try next time you want some chicken pot pie. Ya like that rhyme? I'll be here all day, folks! HA! I hope you like it as much as I do! :-) I'm doing some boneless ribs in the crock-pot today (another recipe from this cookbook) and if they turn out well, I'll share that one too! My mom has made them before and they were delicious, so hopefully mine will be as well!
Y'all have a wonderful weekend!!
Chicken Pot Pie
3-4 Boneless Skinless Chicken Breasts (I used several tenderloins, same difference)
2 15 oz. cans Veg-All Mixed Vegetables (Get the Homestyle if you can find it, the veggies are larger)
1 can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
Onion Powder - a good shake or two
Poultry Seasoning - I over-seasoned mine, so I'd stick with about 2 -3 good shakes
A few shakes of Parsley
A splash of milk or heavy cream for creaminess
S & P to taste
2 refrigerated ready to bake pie crusts
Directions:
1. Boil chicken and shred or cut into chunks.
2. Mix cans of veggies and soups together. Add seasonings to desired taste. Add chicken and mix well. Add milk until you reach desired creaminess.
3. Grease or spray butter spray in a pie pan. Unroll 1 pie crust into bottom of pan, pour filling on top. Unroll the second pie crust over the filling and seal up the edges. Cut a few slits in the top to vent.
4. Bake at 350 for 30-40 minutes.
This could be made even simpler by using canned chicken, if you'd like. I don't use it, though. It's just too easy to boil chicken right quick and cut it up for recipes like this. And I'm not a fan of the stuff either. It's a personal preference.
I hope you give this recipe a try next time you want some chicken pot pie. Ya like that rhyme? I'll be here all day, folks! HA! I hope you like it as much as I do! :-) I'm doing some boneless ribs in the crock-pot today (another recipe from this cookbook) and if they turn out well, I'll share that one too! My mom has made them before and they were delicious, so hopefully mine will be as well!Y'all have a wonderful weekend!!
I made this last weekend and it was a hit! My picky teenager ate this and asked me to make it again. Thanks for sharing such a good and easy recipe.
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