Thursday, October 27, 2011

Chicken Pot Pie

Fall is officially upon us, and since I am learning how to prepare dinner between all my usual evening routines with my 12 year old daughter and now a 2 month old son, there are some evenings where I rely on quick fix meals to satisfy my family. Here's my pot pie recipe:

3 Chicken Breasts Roasted ~ Season with kosher salt and fresh ground pepper
1 can of Cream of Mushroom Soup
3 cups of Mixed Vegetables
1/4 cup Heavy Cream
2 Pie Crusts

Roast Chicken Breasts and cube 

Add chicken, mushroom soup, milk and vegetables to pot and reduce to a simmer.

Place one pie crust in dish (I like to use a tablespoon of olive oil on the dish before adding my crust.
Fill crust with pie mixture.

Cover mixture with crust and pinch down sides of crust (I did mine with one hand because Asa was crying, normally I'm much neater about it).

Bake at 325 degrees for 40-50 minutes or until golden brown.



Mrs. Chic said...

I love making pot pie too! It the perfect fall / winter dish! :) I also love making it with left over turkey, yummy :)

They pie looks like it came out perfectly!

Shades of Summer said...

I love doing an all veggie pie with heavy mushrooms and I have even done one with broccoli before, I will try the turkey out after the holidays I am sure, I love to make things with the leftover turkey.

Our Delightful Home said...

This recipe came at the right time! It is getting colder by the day and this would be the perfect meal for my family. Thanks for sharing!

~Mrs. Delightful

Shades of Summer said...

Mrs. Delightful ~ I am so glad you can use this one, I love it! Please let me know if you try it.