I don’t know about you, but I love fall. The (slightly) cooler temperatures, football season, and the commencement of holiday preparations are all things I look forward to. We may not get true sweater weather for a few more months, but that doesn’t stop me from enjoying some warm and hearty comfort food. One of my favorites dishes is chicken pot pie. When I was in high school, a friend of mine brought this contribution to a potluck dinner we both attended. At the time I wasn’t very fond of vegetables, but this was delicious! I got the recipe from her mom, and I’ve been making it ever since. I hope you enjoy it as much as I do!
Chicken Pot Pie
Recipe by Charlotte Brock
Ingredients
- *2 deep dish pie crusts OR 2 deep dish pie crusts and 2 regular pie crusts
- 2-3 chicken breasts (you can also use a rotisserie chicken)
- 1 can cream of chicken soup
- 1 can cream of onion soup OR cream of celery soup
- 1 can mixed vegetables
- 1 can corn, drained
Instructions
Boil chicken and shred or cut into small chunks. Mix chicken and all other ingredients in a bowl and pour into a deep dish pie shell*. Put the other pie shell on top. Brush top with butter and cover the edges with foil or a pie crust shield. Cut a few slits in the top to vent and bake at 400°F for 1 hour or until crust turns brown.
*This recipe makes enough filling for one large pie (using both deep dish pie crusts as the top and the bottom) or two regular pies (using the two deep dish crusts as the bottoms and the two regular crusts as the tops).