I’m all about shortcuts – which is why this semi homemade chicken pot pie is the PERFECT fall treat without all the work. I promise, even people who normally don’t know the recipe for ice cubes can make this one. It’s an awesome comfort food dish – and this recipe will easily feed four people… or 2 with leftovers for lunch 😉
Here’s what you’ll need:
One package of rolled up pie crusts (usually in the butter section)
One can of either condensed cream of mushroom, chicken or celery soup (I use 90% FF Cream of Mushroom)
1 Carrot, peeled and sliced
2 celery ribs, washed and sliced
1/2 small onion, diced
2 small chicken breasts, diced
2 small russet potatoes, peeled and sliced
1/2 cup frozen peas
1 cube chicken boullion
2 TBSP water
All ya gotta do is:
0) Preheat the oven to 450 degrees.
1) Cook the diced chicken, potato, carrots, celery and onion on medium until chicken is no longer pink and potatoes are toothy (soft to the touch but not completely done.)
2) Add cube of chicken boullioin to the two tablespoons of water (or just throw it in the pan) until it dissolves.
3) Turn off the heat, and add the can of condensed soup to the pan. Mix it all up until well coated. Leave it alone for a few minutes while we prepare the crust.
4) In an ungreased pie pan or even a rectangular baking dish, unroll the first pie crust. It’s floppy, so don’t be pissed at yourself if it rips. It happens. Fold the edges upwards to make a little crust.
6) Unroll the next pie crust and drape it over the filling. Pinch the edges to create a nice thick crust.
7) Stick it in the oven for about 30 minutes or until the top is golden. See? Wasn’t that easy?