My husband loves chicken pot pie. But I HATE those little frozen pot pies at the grocery store. They are just all crust and very little vegetables and it's a scavenger hunt to find that one little piece of chicken inside. So I came up with my own recipe to make us both happy. This chicken pot pie recipe is loaded with flavor. It’s got flaky pie crust and a creamy chicken pot pie filling with chicken breast, cream of potato soup, and mixed vegetables. Bet you will love it too! Enjoy!!
1 pound cooked chopped or shredded chicken breast
2 cans Cream of Potato Soup
2 cans Veg-All Mixed Vegetables (I drain one can but use the liquids from the second can)
1/2 soup can of milk
2 frozen pie crusts
1--Preheat oven to 425 degrees.
2--Mix cooked chopped or shredded chicken in bowl with all ingredients and pour into one unbaked pie crust shell.
3--Spread second unbaked pie crust on top and flute edges to seal. Cut 3-4 slits in the top of crust to allow steam to escape.
4--Place the filled pie plate on a foiled covered baking sheet. Bake for 30 minutes on the bottom rack of the oven or until crust is golden brown.
5--Cool for 10-15 minutes before slicing and serving.
It's just that simple and just that delicious!!