Not-From-Scratch Chicken Pot Pie

In our house, I am the chef. (And 9 times out of 10 it's just so I can retreat to the kitchen while Tony plays with the kids. #mommyconfession) I really do love to cook! I'm not always GREAT at it... mostly because I like to stray from directions - which is why I'm an awful baker. And of course I'm just still learning in general. Last night we had chicken pot pie and it was the first time I've ever made it. It was a huge hit!!!



Ingredients:
  • Refrigerated Pie Crusts - they come in a 2 pack at our Kroger & are right next to all the canned biscuits
  • Chicken - I used right around a pound
  • Veggies - I never measure... so somewhere around 2 cups of vegetables should be appropriate
  • One can Cream-of-Whatever Soup - your preference
  • 1 cup of milk
  • 1/4 teaspoon of Herbs de Provence
  • Salt & Pepper to taste
For last night's dinner I used some canned corn, canned green beans, and broccoli for the vegetable portion and instead of using a can of cream of whatever, I used a homemade substitute recipe that is not difficult but just an extra step and definitely worth it.

And here is a photo of the pie crusts if you are like me and it is your first time using (and finding) these just so you know what you're looking for while shopping!


Directions:
  1. If your pie crust is similar to mine, you'll need to take the rolls of dough out of the fridge and keep them at room temperature for 15 minutes before getting started.
  2. While you're waiting on the dough, you can cook your chicken. I threw mine in the oven. Some people use shredded rotisserie chicken (which is SO tasty). 
  3. Now that your pie crusts are ready, you'll fit one pie crust into a 9 inch pie pan. Combine your chicken, veggies, soup, milk, and seasoning in bowl and then pour on top of the pie crust. I added some cheese, too. Fit the second crust on top and crimp the edges together and cut several slits into the top of the pie. Bake at 400 degrees for 45 minutes. Halfway through cover the edges of the pie with foil if they're getting too brown.

The thing I like about chicken pot pie is you can really make it however you want! If you have frozen vegetables - you can use those without having to thaw them or precook them. If you have leftover meats or veggies, this is a great recipe to use those. It'll be delicious no matter what you throw in there!

I'm going to start meal planning at home and have been thinking about also posting at the beginning of every week what our dinner plans are - including recipes and the accompanying grocery list. Let me know if that's something you have interest in OR if you have any favorite recipes you'd like to share. I'd also love to hear how the chicken pot pie worked out for you and what you did differently!

Comments

  1. Yum! Meal planning is great! We really love pot pie as a use for leftover beef roast. I use milk and beef broth to make a gravy for the vegetables and meat and bake like I do chicken pot pie. It's delicious!

    Also, I've found that using a small notebook for meal plans and grocery lists is really helpful. My meal plan for the week is at the top of the page with the list below. If I forget to put something on the list, having the meal plan often jogs my memory. :)

    ReplyDelete
    Replies
    1. Smart about having a specific notebook! When it comes to planning (especially meals) being organized it half the battle!!! And that sounds delicious with the beef roast. Yum yum yum!

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  2. YUM. That sounds delicious. Definitely printing this off and giving it a try.

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