We serve 4-6 people with this recipe, makes 2 pies
1.5-2 pounds of boneless skinless chicken, I think breast work the best
2 packages of rolled pie crust, usually found near the canned biscuits, in the refrigerated section
2 tablespoons of butter*
2 small cans or 1 large can of cream of chicken, i use the 98% fat free
1 1/2 cups of milk*
1/2 teaspoon of garlic powder*
11/2 tsp of salt*
1 tsp of pepper*
frozen mixed veggies
2 pie plates, i recommend 9" deep dish pie pans
*something you probably already have in your pantry
Preheat your oven to 350°. Dice chicken up into bite sized pieces. Melt the butter in a large frying pan over medium-high heat, add chicken and stir until chicken is cooked through.
Meanwhile, grease your pie plates and open one package of pic crusts, (leave the other package in the fridge, you want them stay cold until your ready to use them) and unroll and lay one crust in each plate, helps keep them flaky. Poke both pie crusts with fork then cover with tin foil... Now you're going to want to find something you can put inside of the pie plate as a weight, i use glass bowls but you can use dry beans, or pie weights, as long as its oven safe. put your choice of weights on top of the tinfoil and place pies into oven for about 8-10 minutes on 350°.
While your pie crusts are baking you can mix your cream of chicken with the milk until fully combined. Then you'll add that to your chicken. Add veggies to your chicken mixture along with all spices.
Take your pie crusts out of the oven, remove weights and tinfoil then fill pie crusts equally among pans, if you like the taste of butter, like my husband you can lay a few slivers of butter ontop of the mixtures once in the pans. Now take out your other rolled pie crusts and lay flat atop the pies and pinch the new crust to the already baked crust kinda folding inwards as you go around the pie. Typically you would use an egg wash on a pie, but i just take a little bit of milk and brush it on the tops and then sprinkle with salt. Cut 3-4 small slits on top of the pie to let out steam or your crust will most likely explode!
Unless you like the edges burnt cover the edges of the pies with a little tinfoil or one of those crust guards, sold at most major retailers now for about $5 but only for about the first 10-15 minutes.
Since everything except the top layer of crust is cooked you really will only be putting this in until the crust is golden, which at 350° is about 30 minutes give or take, depending on your oven.
I know you might be thinking this is hard or a lot of steps but it's really easy and makes EXCELLENT leftovers, even cold! =) I came across a recipe using the cream of chicken but it had the biscuit type topping
which to me isn't a pot pie, that's more of a casserole, but I don't like gravy so I liked the idea of the soup. So I used the crust with the soup idea and it's a big hit, especially on cold and windy days, even my picky kids love it. Some times I use just a little less of the soup/milk mixture so its more of a chunky pie, which is good too.
Yummy!
