RECIPE / COOKING / HOMEMADE

Savory Chicken Pot-Pie

Chicken and vegetables in a creamy sauce enveloped by a flaky crust

A family favorite is this savory chicken pot-pie. Full of tender chicken and vegetables in a creamy sauce, encased in a flaky pie crust. This recipe is quick and easy, great for a week night meal.

Chicken Pot-Pie

Ingredients:

1 pound boneless, skinless chicken breast, or rotissery chicken

2 10.5 ounce cans of cream of chicken soup

2 cups of mixed vegetables

2 small potatoes (optional)

1 small onion, diced

1 large rib of celery, diced

2 tablespoons butter

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon minced garlic (optional)

1 package of pie crust, room temperature

Instructions:

1. Pre-heat oven to 425 degrees F
2. Let the pie crust get to room temperature
3. In a large pot, put in olive oil and butter, heating over medium heat
4. Add cubed chicken, diced celery, diced onion, minced garlic, and diced potatoes
5. Cook over medium heat until chicken is cooked through
6. Add cream of chicken soup, vegetables and spices, stir to combine. Simmer until bubbly
7. In a 9 inch pie pan, place the bottom crust
8. Pour in chicken and vegetable mixture
9. Place top crust and crimp edges to seal. Cut 4 slits in the top
10. Place on a lined baking sheet, and bake for 30 minutes, or until the crust is golden brown. Let rest for 10 minutes before cutting and serving.

You can use left over turkey or ham, or make it a vegetable pie, by using cream of mushroom soup and doubling the vegetables. I am a fan of garlic, if you are not, the minced garlic is optional. I also like a little potato in mine, it’s optional. You can also use any vegetables of your choice.

Take this recipe and make it your own for a great weeknight meal!

I hope you enjoy!

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