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Chicken Pot Pie

 1 Premade pie crust (2 crusts) (buy Pillbury…it make a HUGE difference-make sure you keep this COLD! It's the difference between flaky and soggy- I prefer flaky!)
 2 Chicken breasts, chopped(Now you can use precooked Rotisserie, leftovers or cook it fresh yourself. I BBQ a couple of grilled boneless skinless breasts)
 8 oz frozen Peas and Carrots (1/2 bag)
 16 oz Southern Style Hash brown potatoes (cubes) (1/2 bag)
 3 cans of “Cream of” soup (chicken, mushroom or celery-your choice or combination)
 ½ onion, diced
 Salt and pepper
1

Place 1 of the pie shells in a pie plate.

2

Mix together chicken, veggies, potatoes, onion and soup.

3

Put mixture in pie shell and top with second shell. Crimp edges and poke top of shell.

4

Bake at 350°F, for 1 hour, or until golden brown.

5

Cut into 6 or 8 pieces…and enjoy. 8 means you’ll enjoy seconds….6 means you’ll have leftovers!