Chicken Pot Pie

Here is a wonderful (easy) recipe for one of my favorite comfort foods: Chicken Pot Pie



2-3 Chicken Breasts
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 cup Milk
1/2 package frozen Peas and Carrots (or other veggie mix)
2 Refrigerated Pie Crusts*

Cook and cube your chicken.  Cook veggies according to directions on package.  Combine soups and milk, and stir in chicken and veggies.  Spread one pie crust in a 9″ pie dish.  Pour in chicken mixture.  Top with the other pie crust and flute the edges.  Bake at 350 degrees for 35-40 minutes.

*Lately I have been making my own pie crusts from scratch using THIS RECIPE from Better Homes and Gardens.  When I do this, I usually bake my pot pie longer – closer to 50 minutes to get the crust nice and golden brown.


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