Quick & Easy Chicken Pot Pie Recipe

Posted by on July 27, 2015
Chicken Pot Pie recipeBelieve it or not, even though I've been quite vocal about my distaste for cooking, there are a few dishes that I actually enjoy preparing and eating. I don't think there's any danger at all of this turning into a recipe blog, but today happens to be a dear friend's birthday, and one of my family's favorite recipes was given to me by her about twenty years ago. (When we were both just babies--tee hee!) I happened to prepare this meal tonight at the request of Dr. Smooth, so I thought I'd share it with you in honor of my friend's special day. Now, if you're looking for something particularly healthy or gourmet, this ain't it. But if you want something quick, easy, and delicious with very little clean-up, this is a recipe for you! My family requests this recipe more than anything else I make. (Which may actually say more about my cooking repertoire than it does this particular dish, but anyway. They like it when I make it!)

Ingredients:chicken pot pie recipe, cream of potato soup, mixed veggies

1 can mixed vegetables* 2 cans cream of potato soup 1 and 1/2 pounds of boneless, skinless chicken breast** 1/4-1/2 soup can of milk*** 2 pie crusts

Directions:

chicken pot pie recipe, sauteed chickenPreheat oven to 450 degrees. Cut chicken breast into bite-size pieces and saute in skillet. (I use PAM spray to lightly coat skillet.) Salt and pepper chicken to taste as it cooks. Mix cooked chicken pieces with potato soup and mixed veggies. Fill 1/4 of a soup can with milk and pour into mixture. Put one pie crust in the bottom of a pie dish, add chicken mixture, and add second crust on top. Pinch together around Chicken Pot Pie recipethe edges to seal together. Puncture top of crust with a fork. Bake at 450 for 40 minutes or until crust is golden brown. *I have had friends modify this to use fresh veggies, which would admittedly be more healthy, but that reduces the "easy" factor. So do what works for you. **Her original recipe calls for 1-2 pounds of chicken. We seem to like it right in the middle with 1 and 1/2. If you want more meat, add more. If you want less, add less. Duh. milk, chicken pot pie recipe***The original recipe calls for 1/2 to 3/4 can of milk, but that's a bit too soupy for us, so we do only a 1/4. Adjust to suit your own tastes. The best part is....you have like three dishes to wash. A skillet, a mixing bowl, and a pie dish. Oh, and a spoon, I guess, so four. That's amazing in my book. And the pot pie is even yummier the day after!chicken pot pie, recipe So Happy Birthday friend, and thanks for the many happy years of Chicken Pot Pie!

What do you think about it?