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!
Amy’s Chicken Pot Pie
- 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
- Pre-heat oven to 425 F (or whatever your particular pie crust instructions say)
- In a bowl, stir together the cream of chicken soup, chicken broth and flour. Add salt & pepper to taste.
- In a 2 or 3-quart baking dish, place the pulled chicken in first then add your steamed vegetables and potatoes and stir.
- Pour the soup mixture over the top and stir.
- 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.
- Bake until the crust is golden brown…the one I use takes 15 minutes.