This chicken pot pie recipe was given to me at one of my wedding showers. I never made it until this year and I didn’t know what I was missing! For me, this is about as close to a one-dish-wonder of a meal as you can get!
You’ll need a can of Veg-all (original); Cream of Potato Soup; Cream of Chicken Soup; Pepper; Milk; an egg; about 2 cups of cooked chicken; and 2 pie crusts. I usually make my own pie crusts, but this night, I was in a hurry and had picked up the refrigerated kind. Either one will work!
Put the Veg-all in a bowl. This stuff is great! It has carrots, peas, corn, celery, potatoes, and probably a couple of other things in it…You know you’re getting vegetables!!
Add a can of cream of potato soup.
And a can of cream of chicken soup. Cream of mushroom would work here, too, but I prefer the chicken.
Add 1/2 cup of milk…
A teaspoon of pepper…
The 2 cups of cooked chicken…
A note about the chicken: You can use whatever kind you like. I’ve roasted a whole chicken in the oven and saved the breasts for this and I’ve used boneless, skinless chicken breasts and seasoned them with Tony’s and roasted those in the oven. You could also boil your chicken or, if you’re really in a hurry, use canned chicken. I will say that roasted chicken, either whole or breasts, seasoned add a ton of flavor to this meal.
And stir to combine!
Unroll one of the crusts and place into the bottom of a 9” pie plate.
Add the chicken/Veg-All mixture.
And seal with the other crust.
Cut slits for vents and brush with a beaten egg. (This step is optional.)
Bake at 375 for 40 minutes or until the crust is golden brown and the filling is hot and bubbly.
Serve and enjoy! This is a hearty meal that you won’t mind eating the left-overs!
If there are any, that is…
Here’s the recipe:
- 1 can (10 3/4 oz) Cream of Potato Soup
- 1 can (10 3/4 oz) Cream of Chicken Soup
- 1 can (16 oz) Veg-all, drained
- 2 cups cooked, diced chicken
- 1/2 cup milk
- 1/2 tsp. black pepper
- 2-9” pie crusts, fresh or frozen (if frozen, thaw)
- 1 egg, slightly beaten (Optional)
Combine the cream of potato soup, cream of chicken soup, Veg-all, chicken, milk & pepper. Spoon into prepared pie crusts. Cover with the top crust, crimp edges to seal. Slit top and brush with egg, if desired.
Bake at 375 for 40 minutes. Enjoy!