"Even when the rainbow seems to pass right by me....I'm still finding Gold in the clouds....."

28 October 2015

Easy Chicken Pot Pie

image courtesy of athens food website


I have had so many friends and family ask me for this recipe that I finally decided to just post it on here so people can see it, and copy it.

Yes...you do have permission to copy/print out any recipe you see on this blog with the label "faithfixes".


Autumn and winter are the perfect seasons to cook this homemade pot pie.  It is very easy and quick to make especially with a little bit of advanced planning. 

I'm going to list the recipe first and then list each step I do to prepare and cook this really easy and delicious dinner.


EASY CHICKEN POT PIE

2 pie crusts
(I use Pillsbury brand, found in the refrigerated section of my grocery store)
1 large or 2 small boneless, skinless chicken breasts
 (baked and chopped into bite-sized pieces)
1/2 bag (or 2 cups) of frozen mixed veggies, thawed
2 tsp poultry seasoning
1 tsp herbs de Provence (optional)g
1 can low fat cream of chicken soup
1 can cream of potato soup
dash of black ground pepper
1 Tbl melted butter

  • I bake the chicken breast(s) the evening before, and keep in fridge overnight if the next day is a work day. If it's a weekend, I simply pop the chicken in the oven during breakfast.  Bake the chicken in a 350 degree oven for about 35 minutes or until juices run clear.  Cool, cut into bite-sized chunks and keep cold until time to make the pot pie.
  • I place the frozen veggies in a bowl about one hour before needing to make the recipe.  Just let sit on counter.
  • About 45 minutes before dinner, place one pie crust in the bottom of a deep dish pie plate after spraying the pie plate with PAM cooking spray. I prefer the coconut oil one.
  • In a bowl, put the chicken, the thawed out mixed veggies, the soups, and spices.  Stir, mixing well.  Add a dash of ground black pepper.  Stir well and pour onto the pie crust.
  • Add the top pie crust and brush with melted butter.  Add a design like a x or whatever you like with a butter knife.
  • Bake in 350 degree oven for about 40 minutes or until crust is golden.
MY CHICKEN POT PIE MENU

  • The pot pie
  • cranberry sauce
  • fruit cup (melon, grapes, apple and/or pear chunks)
  • Sometimes, we have steamed broccoli or cauliflower on the side.  
ENJOY!!!






2 comments:

Deb said...

Great recipe. I will have to try this one! Sounds delicious. Have a great Friday!

Susanne said...

Chicken pot pie is one of my favourite meals! Herbs de Provence sounds delicious in it.