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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Food from Our Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pie crusts (I use Pillsbury refrigerated pie crusts)
2 1/2 - 3 c. cooked chicken (I use one large and one small can of canned white-meat chicken)
8 oz. frozen mixed vegetables
1-2 c. frozen cubed hash browns
1 can cream of chicken soup
3/4 c. chicken broth
Directions:
Directions:
Preheat oven to 375º. Place pie crust in bottom of pie pan and pierce with a fork. Layer chicken, vegetables and potatoes on top of crust. Mix soup and broth and pour over potatoes. Add top crust. Seal edges and make 2-4 slashes in top of crust. Bake 50-60 minutes or until evenly browned on top.

Can be frozen. If frozen, add 15-20 minutes to baking time.
Personal Notes:
Personal Notes:
A co-worker, Angie Boehme, gave me this recipe many years ago. It's easy to keep the ingredients on hand, and quick to make to take to a new mom, or someone needing a meal.

 

 

 

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