Chicken Pot Pie
This inspiration for this recipe comes from a friend and it is delicious. This takes some time to make the homemade version but it is well worth it, you will make a few homemade items, or you can opt for pre-made items, totally up to you. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish
Ingredients
- 2 pie crusts, Shortcut
- 2 cups chicken breasts, cooked, diced
- 1 can condensed cream of chicken soup, Shortcut
- 1½ cups frozen mixed vegetables, or 1 can of mixed veggies, drained
- salt and pepper, as desired, to taste
- 1 egg
- 1 tablespoon milk
Instructions
- For the pie crusts, feel free to use frozen and thawed, or make your own. I made olive oil pie crusts for this dish. Just before you plan to bake the pie, preheat your oven to 190° C (375° F).
- For the chicken, feel free to cook the chicken your preferred way; such as boiling, baking, pressure cooking, or even use leftover chicken. Add the chopped chicken to a mixing bowl.
- For the vegetables, feel free to use frozen (thawed) or canned vegetables. You can even use fresh veggies, peeled and diced that total 1½ cups, then boil them until tender, and drained. Add to the mixing bowl with the chicken.
- Add the can of condensed soup, or homemade condensed soup to the mixing bowl with the chicken and vegetables. Mix together, season with salt and pepper as desired, and pour into your prepared pie dish. I was snap happy with the camera and took a photo before I spread the filling out evenly.
- Cover the pie with the second crust, flute if desired, and cut 4 slits in the crust.
- Mix together the egg and milk in a small bowl and brush the top of the pie with the egg wash. Bake for 30 minutes or until the top is golden brown, then remove to a rack to cool for 5 minutes or so and the filling will firm up.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Olive Oil Pie Crust, Pie Crust, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Variants: 1. Use cream of mushroom soup in place of the chicken soup. 2. Add sliced or chopped mushrooms to the filling. 3. Use 2 cans, drained, chicken breast (12.5 oz / 354 g each) in place of fresh cooked chicken.