Homemade Chicken Pot Pie

This is a fun and easy one that I enjoy throwing together, because it literally takes 10 minutes or less to do it, if I have all the stuff I need. If I don’t – it takes a few extra minutes in the store to pick up the ingredients, but above all, it’s an inexpensive dish that the entire family will love.

Preheat your oven at 350 degress

To start, you’ll need the following:

• 9 Inch Pie Pan (I have a glass Pyrex model that works well for me, but any will do)
• 1 box of refrigerated pie crusts (there are two crusts included)

Or

• Frozen 9 Inch Pie Crust
• 1 box of refrigerated pie crusts (there are two crusts included) – you’ll need it for the top

The following items you’ll need, regardless of the type of crust situation you choose from above:

• One 12 oz. Package of Frozen Mixed Vegetables (pick what your family likes, I do corn, peas, carrots, green beans)
• 1 small white potato
• 1 small red potato
• Regular sized can of condensed Cream of Chicken Soup
• 1 whole rotisserie chicken from the deli section of your favorite store (this is what really cuts down on prep time, but if you just really enjoy cooking a whole chicken (or 4 whole breasts of chicken) – then go for it!)

Now that you’ve got all the ingredients together – you’ll need to prep your crust – either open your frozen crust that’s in the pan already and set it aside (make sure you check and see if there are 1 or 2 crusts, often the frozen ones come with two, stacked on top of each other or if you got the refrigerated kind, open and unroll the crust into your 9 in pie pan.

In a large sauce pan on the stove, pour in your can of condensed soup, 8 oz of the vegetables of your choosing and turn on a low heat.

While the soup mixture warms, start dicing your red and white potato into very small pieces (it’s important that they’re small, because they’ll only have about half an hour or so to cook). Once you’ve finished dicing the potatoes, add them to the soup mixture and stir.

Allow the mixture to warm for a few minutes while you start to prepare the already cooked chicken.

I am assuming, at this point, you’re as lazy as I am and you’ve purchased an already deliciously cooked rotisserie from your super market.

Remove the chicken from what ever container it came in and take off the skin and remove the bones, leaving only the chicken meat.

Once you’ve deskinned and deboned the chicken, you’ll want to chop up the meat into bite sized pieces and set it aside.

Then, take the soup mixture from the stove and pour about half of it into the pie crust. After pouring half the soup mixture into the crust, you’ll add all of the chicken meat to the pie crust and then cover with the remaining soup mix.

Finally, you unroll the refrigerated crust and place it on top of the mixture, pinching the sides making a pie crust top.

Make a few slices in the top, for venting, then put it into the oven and let it cook for about half an hour, or until the top crust is golden brown.

Remove, let stand for 10 minutes before serving.

We’re having ours with a tossed garden salad and some fantastic rolls from the bakery.

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