Jeff made this the other night and it was easy AND yummy….perfect 🙂 The best part….leftovers the next day!
Obviously there are many chicken pot pie recipes out there that you make everything from scratch. Those are good if you want to spend the time, but sometimes it’s great to have a convenient short cut that doesn’t cut out taste.
On this night we made potatoes to go along with the pie and put it all on one cookie sheet….very convenient for clean up! I’ve been loving a blog my friend Hilary recommended called THE NAPTIME CHEF so go check out the recipe there – Lemon Herb Salt Roasted Potatoes = yum 🙂
The original recipe calls for the pies to be made in individual ramekins but we just did it in a traditional pie dish
This recipe is from Real Simple
1 8 ounce bag frozen mixed vegetables
2 refrigerated piecrusts
1 10 3/4 ounce can cream of chicken soup (we bought Campbell’s)
1/2 c. milk
2 c. chopped cooked chicken or turkey
1/2 t. salt
1/2 t. black pepper
Preheat oven to 375.
Defrost the vegetables in a microwave for about 3 minutes. Grease the bottom of a pie pan with Pam or butter and lay pie crust into pan.
Cook chicken in skillet or by preferred method.
In a large bowl, stir together the soup and milk; add the remaining ingredients. Pour mixture into pie pan and top with other pie crust. Make vents in the top with a knife and brush with a beaten egg to add color and crunch!
Place on baking sheet and bake for 35-45 minutes or until golden brown.