Easy Chicken Pot Pie

Tuesday, April 1, 2008


I love Chicken Pot Pie - especially since it's such an easy dish. Plus, I always have leftovers that taste delicious when reheated the next day (an important consideration in meal planning, since both Hubby and I take our lunches to work).

This is one of the simplest recipes that I know to make, and it is fun for the kids to help with.
~1 Can of Peas or Green Beans (well-drained)
~1 Can of Corn (well-drained)
~1 large Can of Chicken (not drained)
~1 small handful of rice (not cooked)
~1 Can of Cream of Chicken Soup
~1 box of Pilsbury Pie Crusts (2 come in the box)
1) Preheat oven to 375 degrees.
2) In a 8 inch pie pan (I use a glass one) place the bottom crust. Set the top crust aside.
3) Mix all other ingredients in a large bowl.
4) Dump mixture into pie pan.
5) Place top crust on mixture, pinching the edges to close.
6) Using a sharp knife, cut slits in the top crust to vent. If you want to be "fancy" - you can use a very small cookie cutter to cut out shapes in the top crust. This will vent the pot pie - and make it beautiful when it bakes.
7) Using aluminum foil, wrap only the very edges of the pot pie, leaving the center exposed. Bake for 30 minutes.
8) Remove the aluminum foil.
9) Bake an additional 15-20 minutes - until the edges are golden.
10) Allow the Chicken Pot Pie to cool for 15 minutes, and you're ready to eat!
I hope you enjoy it as much as I do. It's a great meal to serve when you are having guests over, because it's simple, but fills your home with a delightful smell. Add a fresh salad and cookies and dinner is complete!
~Lone Butterfly )i(


BooSheep said...

Your chicken pot pie looks yummy... I have never added rice before. We will have to try that. I like the idea of using cookie cutters...you can make a pot pie for any occasion!