Chicken Pot Pie is such a comfort food, ain’t it? It’s the perfect meal for the cold days we’ve been having here in Texas.
Just a reminder, I’m no chef y’all. Nor am I some fancy schmancy food blogger, wanting to have my own television show. When I make something, it’s either been adapted from some old recipe I’ve found or just thrown together, so measurements are not as exact as you’d find on Food Network, you know? I try to tell you when something’s “give or take” or “to taste” or when I just flat out guessed and I’m not sure. So please keep that in mind when you read any of my recipes here on My Wooden Spoon.
As far as this chicken pot pie goes, one of the key things is to make sure it’s not too dry. I gave you a measurement of milk, however, you may need more or less for yours. Maybe your chicken breasts were bigger than mine or you had one less than what I used. That might make it more dry so you’d need to add more milk or decrease. Just common sense folks. I’ll try to answer any questions if y’all need help. With that, hope y’all enjoy this simple chicken pot pie.
- 1 package (15 ounces) folded refrigerated pie crust (2 crusts)
- 1 can (10¾ ounces) condensed cream of chicken soup
- 1 cup milk (give or take, depends on how dry it is)
- 3 cups shredded cooked chicken
- 1 cans of Veg-all
- ¼ teaspoon onion powder
- ½ teaspoon black pepper
- Preheat the oven to 400 degrees F.
- Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly against the plate.
- In a large bowl, combine the soup, milk, chicken, veggies, and pepper; mix well.
- Pour into the crust, then place the remaining crust over it. Trim and pinch the edges together to seal, then flute, if desired.
- Using a sharp knife, cut four 1-inch slits in the top.
- Bake for 40 to 45 minutes, or until the crust is golden.
- Allow to sit for 10 minutes before serving.