Chicken pot pie is one of my favorite comfort foods. It wasn’t until I found this recipe that chicken pot pie jumped up to my #2 on my list of comfort foods (chicken and dumplings being my #1). I’ve probably made this about 8 – 10 times in the past 5 months. We love it. It’s super easy too. You can either buy a rotisserie chicken at the store or you can cook the chicken any way you like. I like using the store-bought rotisserie chicken since it makes it a lot easier and I feel like the chicken is super moist and helps flavor the pot pie.

I have to say a big thank you to Jennifer for this recipe. She brought us dinner one night after Callen was born and I had to get the recipe from her. So thank you Jennifer!!! I did add the oregano and thyme to add a little more flavor.

Hope you enjoy!

 

Chicken Pot Pie – My favorite

Serves 4 people            Prep Time: 10 minutes            Cook Time: 35 – 40 minutes

Ingredients

Crust

1 box refrigerated pie crust

Filling

2 – 3 chicken breast, cooked, shredded or rotisserie chicken

2 cans cream of potato soup

1 can mixed veggies, drained

1 cup cheese

1/2 cup milk

1/2 tsp oregano

1/4 tsp thyme

1/4 tsp salt

1/4 tsp pepper

DIRECTIONS

Heat oven to 400°F. Roll out 1st piece of the pie crust and place into pie dish.

Combine all filling ingredients and pour into pie dish.

Top with other pie crust and crimp crust together.

Pierce top of crust with knife or fork.

Cover crust edge with strips of foil to prevent excessive browning.

Bake 35 – 40 minutes or until crust is golden brown.

During last 10 minutes of baking remove foil from pie.

Let stand 5 minutes before serving.

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