This family-sized chicken pot pie recipe is one that I have made for many years. It’s especially nice on a cold day. It’s warm and filling, and our family loves it. I think you will, too.
A Favorite Comfort Food
In season, I prefer to use fresh vegetables, but in winter, I pull frozen veggies from my freezer. I knew all that work “putting up” vegetables last summer would come in handy! Although it goes against our efforts to use clean foods, for the sake of saving time, I have used Campbell’s Cream of Chicken Soup in the pie filling. Also, to save time, I have used Pillsbury refrigerated pie crust.
With two cans of soup, and plenty of veggies, we can get 3 or 4 two-person meals from this recipe. With only one can of soup and less veggies, we still get two 2-person meals.
Occasionally I make little individual pies, and freeze them. It’s a bit more trouble, but on days when we really do not want to cook, it is so nice to be able to reach into our freezer and pull out two of these individual servings of chicken pot pie, and pop them into the oven. Add a salad, and you have a great meal.
I have listed milk as an optional ingredient. If your pie filling mixture is too thick, it can be thinned by adding a tiny bit of milk. Only you can judge if you’ve added enough to reach your desired thickness.
- 2 boneless chicken breasts
- 1 pkg. of mixed vegetables,
- 2 cans of cream of chicken soup
- 1 pkg of Pillsbury refrigerated pie crust
- Salt to taste
- Pepper to taste
- Garlic powder to taste
- Optional: milk
- Boil the chicken breasts in only water until done, usually about 20 minutes.
- Shred or chop the chicken into bite-sized pieces.
- While the chicken is cooking, roll out the pie crusts.
- Line a baking dish with one of the pie crusts.
- Cut vents into the other crust.
- In a mixing bowl, combine soup, veggies, and seasonings. Stir well.
- Add chicken to mixture, and stir.
- If mixture is too thick, thin it with a small amount of milk.
- Pour mixture into baking dish.
- Place top crust over mixture.
- Pinch top and bottom crusts together around the edge.
- Bake at 375 F. until crust is golden brown. Usually about 45 minutes.
Getting Started – More Photos for Those Who Need Them
Begin with the Soup and the Seasonings
Put the cream of chicken soup into a large mixing bowl. Add the seasonings. I usually put just a little of each: salt, garlic powder, and ground pepper, because you can always add more, but if you add too much, you’re stuck with it. After these ingredients are mixed well, it’s time to add the chicken.
Chopped or Shredded, It’s Up to You
Here’s a look inside my food processor. I prefer to shred the chicken, and the food processor is the perfect tool. Some people prefer to cut it into little chunks. Either way is fine. After you add the chicken, you can add the veggies. Stir to combine all ingredients. Then pour the mixture into an uncooked pie crust.
About That Top Crust
I like to roll out both pieces of crust to make them thinner and bigger around. While it is on the cutting board, I cut a few vents into it. After pouring the filling into the bottom crust, I gently lay the top crust over the filling, and pat it down until it is touching the filling. The excess is cut away, leaving just enough to turn under, and crimp onto the bottom crust.
Don’t Waste the Excess that Was Cut Away
Rolling out the dough gives enough excess to make some nice decorative pieces. So out came my leaf-shaped dough cutter to make a beautifully decorated pie. Now it’s ready to pop into the oven and bake at 375 F. for about 45 minutes, or until the crust is golden brown. Ovens vary in their trueness to temperature. Our oven completes this recipe in about 40 minutes. You may need to adjust the time for your oven.
More Dough Leaves
Here’s an older photo that shows the leaves better than the intro photo above. Why is this not the intro photo, you ask? Well, because looking straight down from above is not the best food photography.