Homemade Chicken Pot Pie

My food blog has gotten off to a slow start. Hopefully I will be picking up the pace soon. I have been sick for the past week with a cold and busy with other stuff. Not really any time to blog. I am on the mend now so I finally decided to take my pot pie recipe and share it. This is a very versatile recipe that can be as hard or easy as you want to make it. But for the sake of simplicity, I am going to only share with you my basic recipe. Feel free to use your imagination and create your own version. I have made homemade pot pies for years and changed the recipe up several times. It's a fun and delicious dish that the entire family will love. I know mine does and kids love helping out with this too.

 

Chicken Pot Pie

3 split chicken breasts (this made a lot)

2 cans cream of chicken soup

1 can mixed vegetables

2 ready made pie crusts

Boil your chicken until tender and falling apart, about one and half hours. Remove the chicken and let sit to cool a bit. (At this point pre-heat your oven to 350°) Save that wonderful chicken stock in the pot. After chicken is cool enough not to scald you, de-bone and skin it. Cut meat into bite size pieces or shred with two forks. 

Now mix the soups and vegetables in a bowl. Add the chicken and mix well. It may be a little dry, so take some of the stock in the pot and add to mixture. Add as much as you like until the consistency is to your liking. But I add a bit more since it will be in the oven and you don't want it to dry out. So make it very moist.

 

Set mixture aside. Now take one of your pie crust and unroll it onto a pie plate. Pressing it to form the shape of the plate. You need to poke holes in the bottom of the crust with a fork. Next add the mixture to the crust.

 

Now you can place the other pie crust on top. Seal the edges of the crust. Do whatever you like to the edges as far as design, you can press with a fork or just use your fingers as I did. Once you have the crust top sealed, you need to make four 2 inch slits in the top crust.

Place the pot pie on a cookie sheet and put in the hot oven. Bake until the crust is golden brown, about 45 minutes. 

Now I'd like to show you what I had to do to prevent a burnt crust. You may have to do it as well. I tore off three 2 inch pieces of foil and folded them lengthwise. Gently place the foil on the edges of the crust covering it so the crust will not brown any further.

 

Continue baking until top crust is browned. 

ENJOY!