I don’t really like to share recipes on my blog. They aren’t my thing really. But, if I find one I love that I think is good for real-life conditions, I feel I have to share it. This one is my attempt to copy my mom’s chicken pot pie without doing all the work she does. She peels, and dices all the potatoes and makes the crusts from scratch. God bless her. I won’t be doing that so, here is my much easier cheater chicken pot pie.
You will need (makes two pies)
1 small can of cream of chicken soup
enough milk to refill that can
4 boneless skinless chicken breast
half a bag of frozen peas and carrots
1 small can of niblet corn (or you can use frozen)
1 bag of frozen potato hash browns (the kind diced in cubes)
1 box of pillsbury roll out pie crusts
Cook the chicken breasts thoroughly with the seasoning of your choice. I never boil mine, but I kind of poach them in their own juices and a little butter, salt and thyme. Get out your crusts to soften so you can unroll them easier later. Put the a big pot of salty water on to boil.
While the chicken is still hot, use this trick on them to shred them.
Boil the frozen potatoes in salty water for 5 minutes. Then add the peas and carrots, and the corn. Boil for two more minutes. Drain thoroughly.
Add the chicken soup and the can of milk to the chicken. Then add the vegetables until the balance is right for you.
Because the crusts are round, I put this mixture in two round pie plates. Now just roll out the circles of crust and center them on top of the mixture. I just fold the edges down and in, nothing fancy. Make a few slits for the steam to escape. Bake at 425 until the crusts are golden brown, about 15 minutes.
This recipe would be great to do in a bigger batch and freeze the pies for a night when you just can’t do dinner. I hope you enjoy it!