My Easy Chicken Pot Pie Recipe

This is an easy to make chicken pot pie recipe that will warm you on a cold day or evening. I love chicken pot pie, as "its a hearty, healthy, fill you up kind of meal". It has the 4 food groups in it so you know its healthy. I have tried a few pot pies, and I like to fall back on this one, partly because it has a crust that gets cooked through, unlike some others I have tried. This is great when you have left over chicken as well. You can definitely substitute turkey if you like.

This recipe calls for store bought crusts, and frozen vegetables, so you can see that it shaves off lots of time right there when you are having a busy week but still want to make a good dinner. Try it and tweak it as it suits you, and I hope you enjoy.

Easy Chicken Pot Pie

Preheat your oven to 350 degrees

Ingredients:

One and a half cups of diced, cooked chicken

Two and a half cups of frozen mixed vegetables. (You can use canned vegetables, but I don't like those as much) For frozen vegetables, I like to get the mixture of corn, peas and carrots, usually. Its nice to do the mix with cauliflower and broccoli too though.

Two cans of cream of chicken soup, undiluted (they are 10 and 3/4 ounces each)

One half cup of milk

One teaspoon of cracked black peppercorns

One teaspoon of kosher or sea salt

One teaspoon dried thyme

One pinch each of rosemary, and cayenne pepper, and sage and garlic

One egg beaten, set aside for brushing on the top of the crust

Note: If you are cooking your chicken for this recipe, go ahead and flavor that as you normally would flavor your chicken.

Also, add any other things you like, like potatoes diced up, or some chopped onion.  Maybe even saute them up a bit first.  There is a lot of versatility here.

Directions:

Firs, line a pie plate with one of the crusts to make the bottom crust.

Next, mix together your chicken, vegetables, milk, soup, and the rest of the spices. If you have other spices to add, now is a good time. Spread this mixture into the pie crust.

Next, put the other crust on top of the pie, and cut slits so the steam can vent.  Go ahead and seal the edges.  I do my version of fluting the edges, and it doesn't need to be perfect.  I consider it practice time, for say when I want my Thanksgiving pies to look nice.  I am slowly getting there, and wonder how my grandmother did such a nice job of fluting all her pies! 

Brush the top of the crust with a little big of the beaten egg, with a pastry brush.  I love the kind of shiny finished look to the pot pie that this gives. 

Bake in your oven at 350 degrees for about 50 minutes, or until the crust is a nice golden brown. Remove from oven and let sit for a few minutes.

This recipe serves about 4 - 6 people.