Chicken Pot Pie

Cookbook Recipe #15

Phil got back from his fishing trip and I wanted to make one of our favorite meals for him, chicken pot pie.

Lets take a trip down memory lane and talk about the first time I ever tried to make chicken pot pie.  I was so excited to make this because it seemed super simple and I knew that I was going to feel proud of it coming out of the oven all golden brown and the chicken all creamy. Well that is not quite what happened. I missed a little step in the directions that said the chicken was supposed to be cooked before putting it in the pie. Whoopps!! It smelled so good and Phil and I were anticipating how awesome it was going to be. We took it out of the oven and it was not creamy, but sooo soupy. I was so defeated and also starving because I was getting so hungry thinking about this pot pie. Phil and I kept trying to figure out what to do for dinner now, that the pot pie was ruined. And you know how when you have something in mind that you want, then nothing can possibly be good now if you can not have what you originally wanted. Well we ended up settling for KFC, it was good, but not as good as pot pie would have been.

Since then I have made several pot pies, with the chicken cooked before it goes in the pie, and they always come out amazing. I have never strayed from this recipe because I like it so much. I have found several different versions that I have wanted to try...I am sure at some point you will see one of those in this blog.

The original recipe from the Campbell's cookbook says to use all purpose baking mix to make the crust. I just use a refrigerated crust because I think they taste very similar to homemade and are super easy to use.
One thing that I have learned when using the refrigerated crust is that you definitely have to let the crust sit out for at least 10-15 minutes before unrolling it or it will rip to shreds.

Hope you all enjoy this recipe as much as Phil and I do!

Chicken Pot Pie
Campbell's 1-2-3 Dinner

1 refrigerated pie crust
3 boneless skinless chicken breasts, cubed
1 (10 3/4oz) can cream of chicken
1 16oz bag frozen vegetables, thawed
Salt
Pepper






Let refrigerated pie crust thaw on counter according to package directions.

Preheat oven to 450 degrees.

Cook chicken in skillet for about 10 minutes, or until no longer pink.

In a large mixing bowl mix thawed vegetables, chicken, cream of chicken and salt and pepper.

Unroll one of the pie crusts and place it in a pie pan. Mold it to the bottom the the pie pan.

Pour the chicken mixture into pie pan.

Unroll other crust and lay it on top of pie pan. Crimp edges together.

Make 4 slits on top of pie crust to vent the pie.

Take small pieces of tin foil and wrap around edges only to keep from getting to brown.

Bake in oven for 25 minutes. Remove tin foil and bake another 10 minutes.

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