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Homemade Chicken Pot Pie
- Approximately 1-1/2 to 2 cups cooked cubed chicken with all skin removed. (Use smoked chicken breasts for extra flavor.)
- 1 can mushroom soup (you can substitute 1 can of cream of chicken or celery)
- 1 small bag mixed vegetables (the new steam in the bag vegetables works well)
- 1/3 cup chopped onions
- Salt and pepper
- 1 Package of Pillsbury Pie Crusts.
Preheat the oven to 350°
In a large bowl combine the cubed chicken, can of cream soup (no water); chopped onion, bag of cooked mixed vegetables; salt and pepper to taste. Mix together well. Make sure the chicken and veggies are covered with soup.
Note: For the cooked vegetables - cook only half the time you normally would. They will continue to cook when you bake the pie.
Place one of the Pillsbury pie crusts on the bottom of a large size pie pan. Pour the chicken/veggie/soup mixture into the crust. Cover with the second crust using a fork to crimp the edges sealed. Trim off excess dough with a knife. Make a few small slits in the top crust to allow steam to escape.
Brush the top crust with an egg wash or brush with butter for a more golden color.
Bake in a preheated oven at 350 degrees for approximately 45-60 minutes or until golden brown. Check on the progress every few minutes after the first 30 minutes as oven temperatures vary.
When your pie is through baking, you can serve immediately or allow it to cool completely if you plan on freezing it.
This is especially good when served with a side dish of cream gravy.
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