I remember when I was in high school that I was working in the kitchen during elementary kids lunch. I went to Christian school and the kids could bring in a lunch and have it heated in the microwave for $.25. This one girl brought in this chicken pot pie and I reheated it and it smelled so good! I told her that too! The next day she brought in the recipe from her mother, Rhonda Cochran.
I have made this recipe for a number of years. I made this recipe even last year a couple of times when I was living in CA working. Co-workers of mine loved it and I gave several the recipe and they continue to make it on their own.
Well, let's get down to it! Here's the recipe!
Chicken Pot Pie
3-4 boneless, skinless chicken breast( diced and cooked) - I save time and use canned or rotisserie
2 cans Cream of Potato soup
1/2 package frozen peas and carrots- I use the mixed veggies instead with corn and green beans too
1/4-1/2 tsp Thyme- if you use dried herbs, rub them together in your hand first for more flavor
1/2 cup milk
1 Pillsbury ready made pie crust- don't skimp and use generic- it's not the same
Place one crust into a large 10" deep dish pie pan. Then mix everything else together in a mixing bowl. It should look something like this:
Then place them in the pie crust. It will look like this:
Then carefully place the top crust on and flute the edges. Sometimes it seems like there is extra crust, so I just use some little cookie cutters with the extra and make it look pretty on the top. Make some slits in the top too so it can vent. Bake for one hour at 350 degrees.
Here's how it looked when I put it in the oven:
Enjoy! This is so easy and tastes so good! I serve it with some bread or rolls and a salad or fresh veggies. I hope you love it! Let me know what you think if you try it!
Thanks for reading and following along! Happy Friday!