Chicken Pot Pie
- About 3 cooked and shredded chicken breasts
- 1 can cream of potato soup
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 can Veg-All drained
- 1 box of 2 roll-out pie crusts
I usually bake my chicken with a little salt and pepper and then shred it with 2 forks in a bowl while it's hot. Then you mix all of the chicken with all of your canned products. As far as the canned products go, I will say that usually buy the healthier choices if there is one-- low fat and low or no sodium. (I haven't noticed a difference in taste with these.) Roll out one of your pie crusts into your pie dish, then fill with your chicken mixture. Top with the second crust and tuck in your edges to the best of your ability-- make it look like a pie. You're going to want to cut a few slits in the top so that your pie can breath. At this point if I am making it ahead, I throw some foil on it and pop it in the fridge.
When it's time to bake your pot pie, heat your oven to 425 degrees. If it is has been in the fridge prior, then I usually bake it in the oven WITH the foil on for about 20 minutes, then remove the foil and bake for 20-25 minutes or until your crust is as golden as you like it. If you haven't refrigerated it, you can probably get away with just the latter bake with no foil.
Also, if you're making it for someone, I usually make it and refrigerate it with foil and then give them the baking instructions, so they can make it when they want it.
And then you just enjoy your tasty chicken pot pie!! Thank you to both Melissa and Alisa for making meals for us after Leeland was born, and sharing the recipes with us too! (Do we get more after #2 is here?? Just kidding.) Happy cooking!!