Chicken Pot Pie

May 14, 2008

In an effort to make this slightly healthier, I used one crust instead of two. I think next time I’ll just use two so it’s more like eating a pie instead of veggies & chicken with a crust on top. I usually make this with Bisquick, but hubby’s not a huge fan of the cop-out mix. I like it fine, but a real pie crust makes everything better.

1 3/4 c frozen mixed vegetables, thawed (or if your freezer breaks like mine did, frantically search for all foods, as they’re thawing, that can be combined to make a meal)
2 large chicken breasts, browned in olive oil and cubed
1 med-large potato, cubed and boiled (not mushy)
1 can cream of chicken soup
1 or 2 pie crusts

Combine mixed vegetables, chicken, potato chunks, and soup in a greased 9″ pie plate. Top with pie crust, cut slits or a cutesie design to vent (the steam, not your frustration at your twice broken freezer). Bake at 425 for 20-25 minutes until golden.

*I served it with French Peasant Bread.

*After potatoes are boiled and drained, give them a healthy sprinkling of season salt.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!