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Easy Chicken Pot Pie

by on November 29, 2011 in Main Courses, Poultry November 29, 2011 Main CoursesPoultry
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Delicious comfort food.

Ingredients

  • 2 whole 9-inch Pie Crusts
  • ⅓ cups Butter
  • ⅓ cups All-purpose Flour
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1-½ cup Chicken Broth
  • 1 can (10.75 Oz. Size) Cream Of Potato Soup
  • ⅔ cups Milk
  • 1-½ pound Diced And Cooked Chicken
  • 2 cups Frozen Vegetables

Preparation

Preheat oven to 425ºF. Place one pie crust in the bottom of a 9-inch pie pan.

In a medium saucepan, melt butter over medium low heat. Stir in flour, salt and pepper until well blended. Gradually add chicken broth, soup, and milk. Cook, stirring constantly until bubbly and thick (about 5 minutes).

Add chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie pan. Top with the second pie crust and flute. Cut slits in several places of the top crust.

Bake at 425ºF for 35 minutes or until crust is golden brown. Let stand 5 minutes before serving.

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3 Reviews

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Stephanie on 5.2.2013

Excellent and easy – even in a square dish since I discovered too late I was not the proud owner of a pie dish :)

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AshliA on 1.30.2012

This was great, very creamy and I loved the addition of the potato soup! My husband ate like half of it! LOL

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Denise Loring on 12.16.2011

I made this the other night and it is great! The only thing I added was some Lawry’s Seasoning Salt. My husband who is not a great fan of chicken or casseroles of any kind thought it was great as well. I also made my first pie crusts from scratch and they came out great too. Thanks for this new family favorite.

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