Chicken Pot Pie
I originally found this recipe on All Recipes, but I’ve since tweaked it to make it my own. It’s really quick and easy! I make mine family-sized, but you can easily cut the recipe in half.
1 refrigerated pie crust
2 12-oz. bags frozen mixed vegetables
3 cups chicken, cooked and cut into bite-size pieces
2 cans cream of chicken soup
1 c. milk
seasoning to taste (I use Tony Chachere’s. Surprise!)
Preheat oven to 350 degrees.
Cook vegetables according to package directions. In large bowl, combine cooked vegetables, chicken, soup, milk, and seasoning.
Roll out crust onto wax paper. Place baking dish upside down onto crust and make an impression of it. Cut around the edge of the impression for a well-fitted top crust.
Pour chicken/vegetable mixture into baking dish; top with crust. Cut a few vent holes into the top.
Bake uncovered for 30 minutes or until crust is golden brown. Serve hot.
*I boil my chicken with trimmings from onion, bell pepper, and celery. After the broth has cooled, I freeze it for later use. It’s healthier than prepackaged broth.
*I don’t like a bottom crust in this because it tends to be gummy. If you prefer a bottom crust, line your baking dish with one pie crust, prebake according to package directions, then fill with chicken mixture and top with remaining crust. Or you can purchase the frozen pie crusts in the pan and use those.
*For a prettier top crust, brush with melted butter before baking.