On Sunday we went out to eat with some friends and we got to chatting about chicken pot pie. Russ and I both thought that sounded really good. I had some leftover chicken from another meal so I put chicken pot pie on the menu for Monday evening. I had never tried to make it so I wasn't so sure, but I thought I would try and see what happened. I did change the recipe up a little and it turned out delicious! Russ and I were both thrilled and it is definitely a favorite now!
Chicken Pot Pie
Pillsbury refrigerated double pie crust
2 cups frozen mixed vegetables
3 boneless, skinless chicken breast halves, boiled
1 can condensed cream of chicken soup
1 can condensed cream of potato soup
Preheat oven to 400 degrees. Line a 9 inch pie dish with 1 pie crust. Steam frozen mixed veggies for 3 minutes. Dice chicken and place in large bowl. Add vegetables and soups. Stir together. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to all or steam to escape. Put aluminum foil around edges of pie crust. Bake for 30 minutes. Remove foil and bake for another 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.