Chicken Pot Pie

One of my newly found favorite meals is chicken pot pie and homemade bread! Aside from chocolate, I classify it as a comfort food! I love taking the bits and pieces of leftover veggies and chicken and using them to make something so comforting.

There has been times though where I just make up chicken pot pie from scratch because there is no leftovers to be found to make up the pot pie.

I know how to make pie crust from scratch but sometimes it is just nice to be able to take a box of ready made out of the freezer to put this dish together. It just can make life so much easier especially when you find them on discount for $1 per box and you have a coupon making them 50¢ a box!

It is quicker to use a bag of frozen mixed veggies when making this dish, however, I usually do not have any on hand so I use fresh carrots and potatoes that I dice up and cook together in a pot until tender. I drain them but reserved the water just in case I need more liquid for the pot pie.

Chicken Pot Pie

3-4 chicken breasts, cubed and cooked

5 potatoes, diced and cooked

4 carrots, diced and cooked

2 cups frozen corn

1 cup frozen peas

1 cups frozen green beans

2 cans cream of chicken soup

1 can chicken broth

salt & pepper to taste

2 tsp. garlic powder

3 TBSP minced onion

1 tsp. poultry seasoning

1 box of Pillsbury pie crust

Mix altogether. Put in a 9x13 pan. Unroll pie crust and cover mixture with pie crust. Cook at 400° about 30 minutes or until the pie crust is golden brown.

Notes: You will need to use both rolled pie crusts. I use one whole one and 1/2 of the other to cover my 9x13 pan. The other 1/2 I use to make hubby an individual size one in my Pampered Chef small oval baker so that he can take it as a leftover for work lunch. You can also substitute a couple bags of frozen mixed veggies for all the veggies. You can also make your own pie crusts I would make enough for a "double" crust.