Easy Homemade Chicken Pot Pie

A couple of weeks ago, I made a yummy chicken dinner that had a stuffing layer on top.  It tasted delicious and Josh told me that it had a chicken pot pie taste to it.  I decided then that I would totally make a chicken pot pie at some point.  I remembered eating them when I was little and just LOVING them. 🙂

Fast forward to this evening when I was trying to decide what to make for dinner.  I looked in our almost bare fridge (man, it is DEFINITELY time to do some real grocery shopping) and the only thing that really caught my eye was a box of premade pie crusts that were left over from a previous recipe.  Then I opened up the freezer…low and behold, chicken breasts and a bag of mixed veggies!  I knew I had a can of cream of mushroom soup and cream of chicken soup in the pantry and figured that would be enough to make a decent chicken pot pie!  So here we go…

3 – boneless, skinless chicken breasts (but really any boneless, skinless part of the chicken will work!)

1 – 14 ounce bag of mixed veggies of your choice (ours had peas, corn, carrots and green beans)

1 – regular size can of cream of mushroom soup

1 – regular size can of cream of chicken soup

2 – premade pie crusts (if you make your own pie crust, awesome!)

Season to taste – I only used salt and pepper

Preheat your oven to 400°F.  Prepare your chicken however you choose.  I used my Deep Covered Baker because it only takes 15 minutes from frozen to done in my microwave! 🙂  Chop or shred your chicken into small, bite size pieces.  Mix in both cans of soup and frozen veggies.

Use one of the pie crust to line a deep dish pie plate.

Make sure you press it lightly down so it’s flat against the plate.

Next, add your filling onto the crust.

At this point my kids were coming up and trying to steal the veggies out!

Cover the mixture with the second pie crust.  Make sure you seal the edges together well.  In a couple of places, mine separated but it still turned out okay. 🙂

Using a sharp knife, cut vents into the top of your crust.  Then brush with an egg white mixture (1 egg white plus 2 Tbsp water) if you would like to get the top to brown up nicely.

Pop in the oven for 35 minutes or until the internal temperature is at about 140°F to 160°F.  I always cover my edges with foil until about 10 minutes left.  It keeps them from getting burned. 🙂

Didn’t it turn out so great! 🙂  Let it set for about 5-10 mins before serving.

My family SERIOUSLY loved this recipe and it was so quick and easy!

This is what was left after we got done with it!!  I hope you like this recipe!  Let me know if you try it out so I can see how it worked for you!  Enjoy!

Linked up at:

Tater Tots and Jello

© The REAL Housewives of Riverton, 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s authors and/or owners is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to The REAL Housewives of Riverton with appropriate and specific direction to the original content.