Amy’s Chicken Pot Pie

My friend Amy (she of the black-eye peas fame) had shared a simple yet delicious chicken pot pie recipe awhile back. This is great comfort food and a nice meal when you want to create something quick that tastes great. I was racking my brain yesterday trying to think of what to make for dinner when this popped into my head.  Since I knew I already had a pie crust, some potatoes and a bag of frozen vegetables that I wanted to use, this went from idea to store run to dinner table in record time.  I have to admit the part of this meal I enjoy the most is taking the store bought rotisserie chicken and pulling the meat from the bone.  It feels very caveman-ish!

We probably make this once every couple of months and love it every time. Thanks Amy!

Chicken Pot PieAmy’s Chicken Pot Pie

Ingredients:

  • 1 ready-to-bake pie crust
  • 1 can cream of chicken soup
  • 1 c chicken broth
  • 3 Tbsp flour
  • 1 small bag frozen vegetables (e.g. corn, carrots, peas, green beans) – steamed & drained
  • 3 red-skinned potatoes – diced, boiled & drained
  • 1 ready-to-eat rotisserie chicken (from your local grocer) – pull the chicken off the bone

Instructions:

  1. Pre-heat oven to 425 F (or whatever your particular pie crust instructions say)
  2. In a bowl, stir together the cream of chicken soup, chicken broth and flour. Add salt & pepper to taste.
  3. In a 2 or 3-quart baking dish, place the pulled chicken in first then add your steamed vegetables and potatoes and stir.
  4. Pour the soup mixture over the top and stir.
  5. Cover the mixture with the pie crust pinching the ends. You may want to cover the ends of the pie crust with foil to prevent charring.
  6. Bake until the crust is golden brown…the one I use takes 15 minutes.

 

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