Easy Chicken Pot Pie with Leftovers
Homemade chicken pot pie may seem like a challenge to make or that it would be time consuming with crust rolling and chopping, but it does not have to be. This simple and easy to "whip up for dinner" recipe is made with store-bought crusts, canned soup and some veggies. For this recipe, I used a pie pan and 2 crusts. I have also made this many many times in ramekins with just a crust top. I can usually fill 4 ramekins. For the ramekin version, I bake for approximately 30 minutes.
Ingredients
1/2 onion chopped (I used purple onion)
1 large carrot chopped
3/4 cup defrosted frozen peas
3/4 cup defrosted frozen corn
1 tablespoon butter
2 cups cooked cubed chicken
1 can cream soup (chicken, celery or mushroom)
1/2 cup milk
salt and pepper to taste
1/2 teaspoon dill - fresh or dried
1/2 teaspoon tarragon
2 store-bought roll out pie crusts (I love the Pillsbury ones)
Let's Cook!
Saute the onions and carrots in butter until the carrots are tender and the onions are soft and semi-translucent. Next, add the peas and corn.
Add the chicken, soup and milk.
Heat on medium until the chicken is heated.
Don't let it boil.
Add your herbs, salt and pepper.
Place one pie crust in an un-greased pie pan (I like to use glass). Gently press the dough into the base and sides of the pan.
Fill with the veggie, chicken and soup mixture.
Add the second crust to the top of the pie.
Pinch the edges together every inch or so.
Use kitchen sheers to trim around the edge, removing the excess crust.
Press the tines of a fork into the edge of the crust in between your pinches. This will secure the top and bottom together.
Cut 5 vent holes in the top.
Bake at 400-425 degrees Fahrenheit for 40 minutes. Cooking times vary depending on ovens so be sure to adjust to your oven. For specific instructions please refer to the packaged crust instructions for baking the pie. Check the pie after 20 minutes. If the crusts are beginning to brown, wrap the edges with strips of tin foil.
