Easy Chicken Pot Pie

Makes 8-10 Servings Cost:$7.50


2-3 Chicken Breasts

1 Package of 2 Pie Crusts-This is in refrigerator section by the milk
1 Can of Low Sodium Cream of Mushroom soup
1 Can of Low Sodium Cream of Chicken soup
1 8oz Bag of Frozen Mixed Vegetables-I like the one with Potatoes
1 tsp of Basil
1/2 tsp of Garlic Powder
1/2 tsp of black pepper
Salt to taste

  • Preheat oven to 425°
  • Pull out box of crust to thaw a little
  • In a skillet cook your chicken breast, i usually just add about 1/4 of water instead of oil to cook the chicken.(this is a great dish for leftover Chicken or Roast. Just chop the meat in chunks, and omit the cooking part.)
  • When the chicken is almost cooked through, still a little pink inside, take it out and set it on a chopping board.
  • When cool enough to touch, chop into chunks
  • In the skillet leave any juices from the chicken
  • Add the frozen vegetables, 2 Cans of soups, the herbs and spices, and chicken
  • Stir this together don't cook.
  • Spray bottom of casserole dish with Pam
  • Place one crust on bottom of dish
  • Put mixture into dish
  • Top with other crust
  • Bake 25-35 minutes until crust starts to brown and bubble up
This is a great dish for leftover Chicken or Roast. Just chop up your meat, and omit the cooking part.

You can add frozen, or fresh broccoli, to this for a nice addition. Also, if you don't have potatoes in your frozen veggies, you can chop up some red potatoes in small chunks and add to it. Just microwave them for 3 minutes first, to make sure they cook through.

Also, play with the herbs and spices you put it this, to your taste.


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