01-10 Chicken Pot Pie (2 ways)

After your sister was born in North Carolina, Kim brought a chicken pot pie for dinner.  It tasted SO good to me.  When I asked her for the recipe, she laughed and said it was super simple.  It is the quick recipe below.  Since I am "allergic" to cans, I made a variation - the 2nd recipe- and I think it tastes better.  But feel free to use the 1st anytime.  No judging.  haha  

Chicken Pot Pie 2 ways


#1  Quick -prepared foods -original recipe:

2 frozen pie shells, thawed
Mix together:
1 lg can cooked chicken, drained
1 can Veg-All mixed veggies
1 can cream chicken soup
1 can cream of potato soup
1/2 c milk
Pour into 1 pie shell and invert second pie shell on top to create top crust
Bake at 350F 30-40 minutes until crust starts to brown

#2 Recipe Variation: tastes fresher for obvious reasons =)

make 2 pie shells:  homemade 
OR I like using puff pastry or phyllo dough to mix it up (it can be open topped also)
1 Roux - Melt 4 T butter and mix with 6 T flour
Stir in
1 c chicken broth
1 1/2 c milk
Add in
2 lg boneless, skinless chicken breasts, cooked and shredded or cubed
1 1/2 c fresh mixed veggies or a mixture of blanched veggies or frozen vegetables
(carrots, onions, peas, potato cubes, ...)
Sprinkle generously with salt, pepper, sage, rosemary & thyme

Mix all and pour into bottom crust
Place other crust on top (or use a layer of mashed potatoes, sprinkled with paprika)
Bake 350F for 30-40 minutes until crust/potatoes are golden