A Favourite Comfort Food
This family-sized chicken pot pie recipe is one that I have made for many years. It is especially nice on a cold day. It is warm and filling, and our family loves it. I think you will, too.
I make it using Campbell’s Soup and canned mixed vegetables. This decreases the time and work needed. My husband and I usually get 4 – 6 meals from this recipe. Occasionally I make little individual pies and freeze them. It’s a bit more trouble, but on days when we 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.
Remember how uncertain you were when you first learned to cook? Many of my recipes are written for beginning cooks. Because of that, I include lots of instructional photos. If you don’t need them, just ignore them.
When I make this recipe, I cut the cooked chicken into large pieces, and then drop them into the food processor. When my husband makes this, he cuts the chicken into little chunks. The food processor produces shredded chicken, which I prefer. Either way, it makes a great chicken pot pie.
I have listed milk as an optional ingredient. If your chicken, veggie, and soup mixture is too thick, it can be thinned by adding a tiny bit of milk.
Cook Time
Prep Time: 30 minutes
Total Time: 1 and 1/2 hour
Serves: 6
Ingredients
- 2 boneless chicken breasts
- 1 can of mixed vegetables, rinsed and drained
- 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
Instructions
- Boil the chicken breasts until done, usually about 20 minutes
- Shred the chicken or chop it into bite-sized pieces
- While the chicken is cooking, roll out the pie crusts, and rinse and drain the veggies in a colander.
- 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 the mixture, and stir.
- If the mixture is too thick, thin with a small amount of milk.
- Pour mixture into baking dish.
- Place the top crust over the mixture.
- Pinch the top and bottom crusts together around the edge.
- Bake at 375 F. until the crust is golden brown. Usually about 45 minutes.
Beginning with the Soup and the Seasonings
Put the cream of chicken soup into a medium to 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 cannot take it out if you add too much.
Add the Chicken
Chopped or Shredded, It’s Up to You
I prefer to shred the chicken in the food processor. Some people prefer to cut into little chunks. Either way is fine. After you add the chicken, you can add the veggies. Stir to combine all ingredients. Then pour into uncooked pie crust.
My Favorite Mixing Bowl
This is the mixing bowl I use for almost everything. I have them in two sizes. They have a non-skid bottom, and the pour-spout is made life so much easier for a serious cook.
The Crust
I use the Pillsbury refrigerated pie crust dough seen in this photo. This is supposed to be a fairly quick and easy recipe, so I don’t take time to make a pie crust from scratch.
Chicken Pot Pie is Ready to Eat
This recipe is one of my favorite comfort foods. I make it year-round, but much more often in cold weather than in warm weather. I gave my daughter this recipe several years ago, and she has been making it in her home, too, so I guess it has become one of those recipes that get passed down in families. Those are always the best ones, you know.