Chicken Pot Pie
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
Ingredients
- 2 (9 inch) unbaked pie crusts
- 4 cups chicken breasts, cut into bite size pieces (about 3 large breasts/ 1 3/4 pounds)
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup frozen peas
- 2 (10.5 ounch each) cream of chicken soup
- 1/2 cup shredded mild cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Lightly spray the bottom of a deep pie dish with cooking spray and place bottom pie crust in pie dish.
- Season chicken with salt and pepper.
- In a large sauce pot combine chicken breast, carrots, celery and peas in water and boil for about 18 minutes until chicken is cooked thoroughly and vegetables are tender.
- Drain water and pour chicken mixture.
- Pour chicken mixture in a large bowl and mix with cream of chicken and cheese.
- Spread mixture on the bottom of the pie crust.
- Cover with top pie crust layer and seal edges.
- Add a few slits on top of crust and cover edges with a foil or pie cover.
- Bake in preheated oven for 30-35 minutes. Remove edge cover or foil and continue baking for 10-15 minutes until top is golden brown.
Find it online: https://www.motherthyme.com/2011/08/chicken-pot-pie.html