Recipes September 2016 Country Kitchen Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie
Chicken Pot Pie

Chicken Pot Pie


Start-to-finish: 1 hour (10 minutes active) Serves 4-6

2 refrigerated pie crusts

1 cup cooked chicken, shredded

2 15-ounce cans mixed vegetables

15-ounce can diced potatoes 

2 cans cream of chicken soup

Salt and pepper, to taste


Heat oven to 400 F. Place one of the pie crusts in a pie dish. Mix all other ingredients together and pour into pie crust. Moisten edges of crust with water and top with the other pie crust. Fold edges together or press with a fork. Cut slits in the top pie crust. Optional: apply an egg wash (1 egg mixed with 1 teaspoon water) on the top pie crust to create a golden brown finish. Place pie dish on a cookie sheet and bake for 45-50 minutes. Courtesy of Valorie Stroud