Sunday, March 21, 2010

Chicken Pot Pie

Tonight for our Sunday dinner, I decided to make a personal favorite. I got it from a dear friend who cooked it for the hubby and I. We loved it!

I like to call it Southern Chicken Potpie.


  • 2 deep dish pie crust (one for top and bottom)
  • 1 can of cream of chicken
  • 1 large can and 1 small can of the Original Veg-All
  • 2-3 chicken breasts (I cheat and use an Original flavored Rotisserie Chicken)
  • 3 tbsp of butter
  • 2 tbsp flour
  • 1 c. Chicken broth or Chicken stock
  • 1/2 c. Milk
  • garlic powder
  • Minced Onion
  • Salt & Pepper

Boil chicken until cooked through, set aside to cool. Once cooled, Shred.

In large skillet or saucepan, melt butter and add flour. Cook on medium for 1-2 minutes. This mixture will be thick.

Whisk in Chicken stock/broth and Milk and allow to thicken on medium-high heat.

Add garlic powder, onion, and Salt & Pepper.

Stir in Cream of Chicken soup, Shredded Chicken, and veggies.

Allow filling to heat through.

Fill pie crust with filling, and top with crust. Trim edges and pinch to secure closed.

Cut vents in top crust.

Bake at 400 degrees for 30 minutes or until golden brown.

All mixed up.

Kaci hoping I'll drop something.

Overflowing of goodness.


No comments: