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Charity’s Homemade Chicken Pot Pie
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Description
I give this to neighbors when they are sick or have just had a baby. They demanded a recipe, so I measured and now have it written down for all to use. I love this, it is yummy and the whole family will enjoy it.
Ingredients
- 2 whole Frozen Pie Crusts In Pie Tins
- 4 pieces Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces
- 1-½ whole Potatoes Cut Into Squares
- ⅓ cups Chopped Onion
- ⅛ cups Water
- 1 stalk Celery, Chopped
- 16 ounces, weight Bag Of Frozen Peas And Carrots
- 1 cup Corn, Frozen Or Canned
- 2 cans Cream Of Chicken Soup (10.5 Oz Size)
- 1 Tablespoon Parsley
- Salt
- Pepper
Preparation
Set pie crusts out to thaw.
Chop potatoes into bite-sized squares and place in a boiling pot of water. Cook until tender. Do not let them get soggy, they still need firmness to them. Drain the water and set aside.
In a large skillet with a small amount of oil, add chopped chicken and chopped onions. When chicken is fully cooked, add water, celery, peas, carrots and corn. Cook until the vegetables are thawed and tender, stirring frequently.
Stir cream of chicken soup into the vegetable mixture; add parsley, salt and pepper to taste. Cook until the mixture is warm.
Pour into one of the pie tins, then use the second pie crust for the top of the pot pie. Make 2-4 slits in the top for venting.
Place the pie on a cookie sheet before baking to prevent spillage.
Bake at 375 degrees for 25 minutes if the filling is still warm when you bake it, or bake for 45 minutes if the pie was refrigerated before cooking.
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3 Comments
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Becca on 2.25.2010
Absolutely DELICIOUS!!!
I left out the onions, celery and parsley because my kids can be a bit picky….but we loved this. This will definitely become a frequently cooked meal in our house.
My daughter who is 16 didn’t want to try it..ended up getting seconds & thirds.
brandysvensson on 1.8.2010
I was really excited when I saw the heading- “Homemade Pie”, but a little disappointed to see that the homemade recipe has pre-made pie crust and 2 cans of “cream of chicken” soup. Thanks for sharing and I’ll try to find a way to do it from scratch.
ashpags on 12.30.2009
This was a really great way to use leftover turkey. I used a refrigerated pie crust for the base and topped it with a puff pastry sheet. I also added about 1/2 teaspoon of tarragon to the chicken mix. I’m sure the potatoes were intended to be in the mix, but the instructions never say when to add them back in…I put them in with the parsley.
We all loved it!