One of my newly found favorite meals is chicken pot pie and homemade bread! Aside from chocolate, I classify it as a comfort food! I love taking the bits and pieces of leftover veggies and chicken and using them to make something so comforting.
There has been times though where I just make up chicken pot pie from scratch because there is no leftovers to be found to make up the pot pie.
I know how to make pie crust from scratch but sometimes it is just nice to be able to take a box of ready made out of the freezer to put this dish together. It just can make life so much easier especially when you find them on discount for $1 per box and you have a coupon making them 50¢ a box!
It is quicker to use a bag of frozen mixed veggies when making this dish, however, I usually do not have any on hand so I use fresh carrots and potatoes that I dice up and cook together in a pot until tender. I drain them but reserved the water just in case I need more liquid for the pot pie.
Chicken Pot Pie
3-4 chicken breasts, cubed and cooked
5 potatoes, diced and cooked
4 carrots, diced and cooked
2 cups frozen corn
1 cup frozen peas
1 cups frozen green beans
2 cans cream of chicken soup
1 can chicken broth
salt & pepper to taste
2 tsp. garlic powder
3 TBSP minced onion
1 tsp. poultry seasoning
1 box of Pillsbury pie crust
Mix altogether. Put in a 9x13 pan. Unroll pie crust and cover mixture with pie crust. Cook at 400° about 30 minutes or until the pie crust is golden brown.
Notes: You will need to use both rolled pie crusts. I use one whole one and 1/2 of the other to cover my 9x13 pan. The other 1/2 I use to make hubby an individual size one in my Pampered Chef small oval baker so that he can take it as a leftover for work lunch. You can also substitute a couple bags of frozen mixed veggies for all the veggies. You can also make your own pie crusts I would make enough for a "double" crust.
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