Because you all asked for it, here it is. I never had a recipe for this, I just made it, but because I have been asked...like a hundred times...for this I finally wrote it down as I cooked and measured things out. So here you go, enjoy!
Charity's Homemade Pot Pie
Makes 1 large Pot Pie
By Charity M.
2 frozen pie crusts in pie tins (or make homemade if you like)
2 Large Chicken Breasts (Cut into bite sized pieces)
1 ½ - 2 Potatoes (Cut into bite sized pieces)
1/3 Cup Chopped Onions
1 16 oz bag Frozen Peas & Carrots
½ Can of Corn with water drained (or Frozen Corn)
2 Cans Cream of Chicken Soup (10.5 oz)
1 stem of Celery, chopped (Optional)
1/8 Cup of Water
Parsley
Salt
Pepper
* Set pie crusts out to thaw.
* Chop Potatoes into bite sized squares and place in a boiling pot of water. Cook until tender. Do not let them get soggy, they still need firmness to them. Drain the water and set aside.
* In a large skillet with a small amount of oil, add chopped Chicken and chopped Onions. When chicken is fully cooked add Water, Celery, Peas, Carrots and Corn. Cook until the vegetables are thawed and tender stirring frequently.
* Stir Cream of Chicken Soup into the vegetable mixture, add parsley, salt and pepper to taste. Cook until the mixture is warm.
* Pour into one of the pie tins then use the second pie crust for the top of the pot pie. Make 2-4 slits in the top for venting.
* Place the pie on a cookie sheet before baking to prevent spillage.
Bake @ 375 degrees
25 minutes (If the filling is still warm when you bake it)
45 minutes (If the pie is refrigerated before cooking)
Charity's Homemade Pot Pie
Makes 1 large Pot Pie
By Charity M.
2 frozen pie crusts in pie tins (or make homemade if you like)
2 Large Chicken Breasts (Cut into bite sized pieces)
1 ½ - 2 Potatoes (Cut into bite sized pieces)
1/3 Cup Chopped Onions
1 16 oz bag Frozen Peas & Carrots
½ Can of Corn with water drained (or Frozen Corn)
2 Cans Cream of Chicken Soup (10.5 oz)
1 stem of Celery, chopped (Optional)
1/8 Cup of Water
Parsley
Salt
Pepper
* Set pie crusts out to thaw.
* Chop Potatoes into bite sized squares and place in a boiling pot of water. Cook until tender. Do not let them get soggy, they still need firmness to them. Drain the water and set aside.
* In a large skillet with a small amount of oil, add chopped Chicken and chopped Onions. When chicken is fully cooked add Water, Celery, Peas, Carrots and Corn. Cook until the vegetables are thawed and tender stirring frequently.
* Stir Cream of Chicken Soup into the vegetable mixture, add parsley, salt and pepper to taste. Cook until the mixture is warm.
* Pour into one of the pie tins then use the second pie crust for the top of the pot pie. Make 2-4 slits in the top for venting.
* Place the pie on a cookie sheet before baking to prevent spillage.
Bake @ 375 degrees
25 minutes (If the filling is still warm when you bake it)
45 minutes (If the pie is refrigerated before cooking)
4 comments:
I tried this recipe this past weekend for my husband and he absolutely loved it. I can see why your neighbors begged for it. Next time I am going to try and make my crust from scratch and see how it turns out.
Thanks so much for listing it. I'll have to check your blog occasionally for new recipes.
Jane in Montana
I just made this I must say I should have followed your recipe a lil better as I did my own thing (kind of) I added green beans used a full can of corn 4 potatoes and 3 pieces of chicken.. so therefore I didn't have enough cream of chicken soup! And when it came time to put it in the pie crust I had way to much for 1 so I had to use my top crust for a second pie for the extra filling!!! It's in the oven now and we haven't got to try it yet but next time I will def follow your recipe better! Thanks though
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