I used to hate Chicken Pot Pie. Now, it is one of my favorite cold weather meals-even though it wasn't cold here this weekend.
I have a super quick and easy version that turns out great every single time.
Here is what you will need:
2-3 chicken breasts, cooked and cubed
1 small can carrots
1 small can green peas
1/2 medium onion, roughly chopped
2 Tbsp. melted butter
salt and pepper to taste
garlic powder (optional)
Poultry seasoning (optional)
ready made pie crust dough
|Ready made pie crust dough|
Prepare your bottom crust according the directions on the package. Make sure there isn't any air trapped beneath, but don't prick the crust to let it out. Simply readjust the dough to remove the air.
Combine the canned veggies (don't drain them), chopped onion cubed chicken, melted butter, and canned soup in a bowl and mix.
Next, add your spices to your own personal taste. I use about 1/2 tsp of salt and pepper, each; 1/4 tsp of garlic powder; and, a couple of shakes of poultry seasoning.
Mix those together and pour into the pie crust.
Top with the other crust, pinch off the edges and trim the excess.
Bake in the oven according to the directions on the pie crust package. Mine said to bake at 425 degrees for 45 minutes, but it only took about 30 minutes, so be sure to watch and keep your nose in the air for the delicious aroma.
This is what you should get. Flaky crust and juicy yumminess inside.
Want a fork full?
The juices from the veggies combine with the juices from the chicken and soup to create a lovely flavor that the whole family will love!