Easy Chicken Pot Pie
This chicken pot pie recipe will change your life. Dinner in under 1 hour.
Equipment
- pie pan
- rolling pin
- oven
Ingredients
- 2 cups cooked chicken
- 4 medium carrots coined
- 3 stalks celery chopped
- ¼ cup cooking oil
- 1 cup spring peas fresh or frozen
- 1 cup corn frozen
- 1 10 oz can cream of chicken soup
- 1 10 oz can cream of celery soup
- ½ tsp black pepper ground
- 1 egg beaten
- 4 pie shells store bought or from scratch
Instructions
- SAUTE CARROTS, CELERY, AND ONION.First, in a large skillet over medium heat warm the cooking oil just until it starts to smoke. Add carrots, celery, and onion and saute until they begin to soften, about 5 minutes.
- ADD CORN AND CHICKEN.Next, add the corn and cooked chicken or duck. Continue cooking with the occasional stir for another 2-3 minutes or until the corn is warmed.
- ADD PEAS.Stir in the whole fresh peas and cook for another 2-3 minutes or until the peas are warmed through.
- ADD CANNED CREAM OF CHICKEN AND CREAM OF CELERY SOUP.Remove from heat and add the can of cream of chicken and the can of cream of celery soup. You may also add the seasoning, if desired, now. Blend everything well and set aside.
- PREHEAT OVEN AND ASSEMBLE POT PIES.Preheat oven to 425 F. To assemble the pot pies, you’re going to need to line two pie plates with a pie shell each. You can also line one 10×13 casserole dish with two pie shells, cutting and pressing with your fingers any gaps. Although I have a favorite pie dough recipe, I’ve found that being a single work at home mom that it is easier to just buy a refrigerated pie shell from the store instead. Maybe if I ever get married again I’ll go back to making them by hand–or not! Poke several holes using a fork in the bottom of the uncooked pie dough. Add the cooked mixture into your pie shell. You can cover this homemade pot pie recipe in a variety of ways. You can take the other two pie shells and fold the edges together and flute, you could make a lattice top or you can flute the edges and top with different shapes. We chose the latter and used cookie cutters to cut out hearts with. If you use the first method, be sure to slice venting holes into the top.Brush beaten egg over the top and edges of your pie dough.
- BAKE AT 425 F FOR 40 MINUTESBake at 425 F for around 40 minutes or until top is very golden brown and filling is bubbly. Cool for a few minutes before serving our family favorite pot pie recipe. Yummy!