May 9 2014

Chicken Pot Pie 

Chicken Pot Pie

2 chicken breasts
2 (10 ¾ oz.) cans Cream of Chicken Soup
frozen mixed vegetables to fill the empty soup cans
2 already pie crusts (from the refrigerator section)

Boil chicken in a pot of water for 20-30 minutes. Remove chicken and let it cool. In a microwave-safe bowl, mix together soup and vegetables. Microwave for 5 minutes or so.  While that is in the microwave, take chicken off bones if they weren’t boneless, and tear or cut into bite-sized pieces.  Add chicken to soup mixture and stir together. Unfold one pie crust into a glass or ceramic deep-dish pie plate, and add filling. Put second pie crust on top and pinch the two crusts together at the edges. Cut slits in top pie crust to vent. Bake 1 hour in a 350° F oven. Cut into quarters. Serves 2-4.

This is also a great recipe for using up left over chicken or turkey.
Can also use canned veggies, but drain them first.
(A Karen Beidelman Original Recipe)

(Originally Posted 5/9/2014)


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Posted May 9, 2014 by Karen Beidelman in category "Recipes

About the Author

I am a writer, blogger, and bullet journaler who also likes to read, crochet, do genealogy, create forms in Excel and spend way too much time on YouTube. Hubby and I have been married for over 30 years and have 2 adult children, a couple of fish tanks, a pet rabbit and a pet snapping turtle.

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