This is the easiest Chicken Pot Pie I’ve ever seen! And it came out GREAT!
This recipe is from Tracie’s friend Mary Sarver. Slightly mooched around a bit for my tastes but basically the same.
- 1 large chicken breast (or 2 smaller ones)
- Deep dish pastry pie shell in tin
- Rolled pastry pie shell
- 1 can of mixed vegetables, 50% of the liquid removed. (use frozen if you want your veggies a little crunchier, add a couple of tablespoons of water to the mixture.)
- 1 can (10.5 ounces) Cream of Chicken Soup
- 1/8th cup milk (more or less)
- Cook chicken. You can boil it. I have a tiny crockpot and prefer to cook it in chicken broth for about 4 hours. Boiling is obviously quicker. Once cooked, shred with a fork. (NOTE: you can use chicken thighs, or even buy a rotisserie chicken from the super market. It doesn’t really matter.)
- Mix all the ingredients in a bowl until you get a thick slurry like consistency. Should be wet but not runny. Add a pinch of salt and pepper to taste while mixing.
- Pour the mixture into the deep dish pie shell. Mixture should be slightly below the top lip of the shell.
- Unroll the pastry and lay over the top of the shell, trimming excess around the edges.
- Using a fork or whatever method you choose, crimp the top crust to the pie shell.
- Bake on a cookie sheet in the oven for 45 – 55 minutes at 350 degrees. Time will vary. Keep an eye on it and when the pie is golden remove.
ENJOY! Easy peasy!
NOTES
- Use an egg wash to brown the top of the crust and add a beautiful sheen to the finished product. (Egg wash: 1 egg, 1 tablespoon of water, blended FULLY. No clumps of yolk visible.)
- If the mixture is too dry, add milk, a teaspoon at a time until it gets a slurry consistency.
