Homemade pot pie has never been this easy. Everyone who tries it will think you slaved for hours. You can make ahead, and customize it to your own liking.
Ingredients
3 6oz boneless chicken breasts
1 small can cream of chicken soup
2 pie crusts (located in the refrig department of the grocery store
2-3 medium potatoes
1 can green beans kitchen style drained
1 small can sweet peas drained
1 tsp flour
Directions
Preheat oven to 350. Take pie crust out and place in a pie pan (I prefer glass). Cut chicken up to bite size pieces and boil until cooked thoroughly, and then drain. Peel, cube and boil potatoes until they break apart when you stab them with a fork. Drain well and let cool slightly. In a large mixing bowl place well drained chicken, potatoes and veggies together (You may want more or less then what is listed). Mix together being careful not to mush them all into one. Add one can cream of chicken soup (do not add any water). Put in filling into the pie crust you put in the pie pan. Sprinkle flour evenly over filling. Lay the other pie crust on the top. Pinch the seams together and tuck in. Place small slits in the middle of pie for steam release. Place pie on cookie sheet and bake for 45-60 minutes until top crust is nicely tan. Remove and enjoy!
Prep Time: 30 Min
Cook Time: 1 Hr
Total Time: 1 Hr 30 Min
Servings: 4
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