Easy Pot Pie

You can make this easy pot pie with whatever kind of meat that you have or

have leftover. It works great with leftover turkey from the holidays! You can use chicken, beef, turkey, or even make a vegetable pot pie.

I am giving you this recipe scenario with no leftover meat. If you have leftover roast or turkey just cut or shred into pieces and mix with all ingredients. Skip the cooking part. It does not get any easier then that!

It is quite simple and fast! It makes a great dish to take to someone that just had a baby, or is sick and you want to help out with food. Everyone loves a comfort food like pot pie! Your kids will love it too!

I use the Pillsbury pie crust that is in the refrigerator section or the off brand version if I am in a hurry. If I have time I make my own crust, a little more cost effective, but more time consuming.

As always, I recommend frozen vegetables not canned mixed vegetables as where they have NO nutrients left in them, and low sodium cream of soups.

Sometimes, if I have it, I will add a handful of frozen broccoli or cut up 2 red potatoes, put them in microwave and cook for 2 minutes, and add them also.

I hope you enjoy this delicious comfort food. I would love to hear from you. Enjoy!

Total Servings: 8-10 Total Cost: $6.25

2-3 Chicken Breasts
1 box of Pillsbury pie crust-2 crusts
1 16oz Bag of frozen Mixed Vegetables-uncooked
1 Can Low sodium Cream of Chicken soup
1 Can Low Sodium Cream of Mushroom soup
1/2 Cup Milk or Chicken Broth
1/4 tsp Black Pepper
1/4 tsp Dried Basil
1/4 tsp Garlic Powder
Salt to taste

  • Preheat oven to 400 degrees
  • In a skillet cook chicken, with a little water, until almost done
  • Remove breasts from skillet, set onto chopping board, cut into pieces
  • Place all ingredients into skillet, except crust, stir together
  • Spray casserole or deep pie dish with oil
  • Place one crust on bottom of dish
  • Pour mixture into dish
  • Place 2nd crust on top
  • Pinch any edges touching to seal
  • Bake for 20-30 minutes until top is brown


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