I’ve been meaning to share this recipe for so long that in my mind I actually thought I had already posted a blog about it! But after doing a little blog search, I quickly found out that I was mistaken. And since I planned to make chicken pot pie for dinner last night – I figured I better take some photos while I was at it and share the recipe!
This is seriously such an easy (and healthy!) recipe – you have to try it! It’s perfect for a cozy night at home and I’m certain your kiddos will love it too! 🙂 I was originally given this recipe by one of my first Chicago roommates 7 years ago (has it been that long?!). Since then I’ve make some changes to it a bit (because I can’t ever leave a recipe alone), and this is what I’ve come up with! I hope you love it! 🙂 I know James does! 😉
Here’s what you’ll need:
1 pkg. of pre-made Pillsbury pie crust (2 come in a pack, you’ll need both… or if you’re really good, you can make your own!)
3 chicken breasts (diced into chunks)
1 cup of peas (I use frozen and thaw them out in a bowl of warm water)
1 cup of carrots (chopped)
1 cup of onion (chopped)
1 cup of mushrooms (chopped)
1 can of condensed cream of mushroom soup
1 can of condensed cream of chicken soup
1 chicken bouillon cube
2 garlic cloves (minced)
milk (a splash)
salt & pepper
extra virgin olive oil
Preheat oven to 400 degrees. Take the pie crust out of the refrigerator and allow it to come to room temperature.
Heat 1-2 table spoons of extra virgin olive oil in a large pan at medium heat. (I forgot this part & made it in a shallow pan initially – don’t do what I did!). Add garlic and saute until golden brown. Season chicken with salt and pepper and add to pan, stirring until cooked.
While the chicken cooks thaw 1 cup of peas in warm water and chop 1 cup of each of the other vegetables: carrots, onion, and mushrooms.
When chicken is finished cooking add the vegetables and both cans of soup to the pan and stir.
Add a chicken bouillon cube and a splash of milk. Simmer over medium-low heat until bouillon cube is dissolved.
While the mixture simmers unroll one of the pie crusts into the bottom of a pie pan. Pour the chicken and vegetable mixture into the pan. Unroll the other pie crust and cover the chicken mixture with it. Pinch the crust edges together. (I’m terrible at this, as you can see. But thankfully it doesn’t matter – because the pie tastes the same regardless! ;))
Poke a few lines in the middle of the top pie crust to allow heat/steam to release during the cooking process. Beat an egg and brush it over the pie crust.
Cover the edges of the pie crust with aluminum foil (to prevent it from burning) and put it in the oven. Bake the pie for 25 minutes, remove the aluminum foil, and bake the pie for another 10 minutes.
Remove the pie from the oven and allow it to settle and cool a bit.
Cut the chicken pot pie and ENJOY! 🙂
I hope you guys love it! 🙂
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For easier copying/pasting/printing – here is the recipe all in one place!
Preheat oven to 400 degrees. In large sauce pan, add extra virgin olive oil and garlic. Saute until browned. Season diced chicken with salt & pepper. Add to pan and cook, stirring occasionally . When chicken is cooked through, add soup, vegetables, chicken bouillon cube, and splash of milk to pan. Stir and simmer until bouillon cube is dissolved. Line pie pan with pie crust. Pour chicken pot pie mixture into pan. Cover with 2nd crust and pinch edges closed. Poke holes in the top for ventilation. Beat an egg and brush over the crust. Cover edges of crust with aluminum foil and put in the oven. Bake at 400 degrees for 25 minutes. Remove aluminum foil and bake for 10 more minutes.