... Chicken Pot Pie

One of my all-time favorite comfort foods is chicken pot pie.  I came across this recipe several years ago (thank you Real Simple!) and it's been my go-to ever since.

What's easier than rotisserie chicken, frozen veggies and pre-made pie crust?  You'd think that something that tastes so good should really have special ingredients and take longer to make, but this is not the case.

Individual Chicken Potpies
serves 4-6

1 8-ounce bag frozen mixed vegetables
2 refrigerated pie crusts
1 10 3/4-ounce can cream of chicken soup
1/2 cup milk
2 cups chopped cooked chicken or turkey
1/2 teaspoon garlic salt
1/2 teaspoon black pepper

Preheat oven to 375 degrees.  Defrost the vegetables in a microwave for about 3 minutes.

Cut 2 pie crusts into quarters, to yield 8 equal pieces.  Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray.  Line the bottom of each with a quarter of crust, molding it with your fingers to fit.

In a large bowl, stir together the soup and milk; add the remaining ingredients.  Spoon about 2/3 cup of the mixture into each pan or ramekin.  Top each with a pie crust quarter.  Pinch the edges together and cut vents in the top.

Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.

Taylor's Notes
You can make this in individual servings or one large pot pie.  (Actually, this is the first time I've made individual ones but I got these awesome serving dishes for Christmas (thanks sw!) and was so excited to use them!) If you make one large pot pie, just use a 9- to 10-inch diameter pie plate (mine is probably 1 1/2 inches deep) and put one pie crust in the bottom and the other on top of the filling.


Save a step... it's not necessary to defrost the veggies.  They're in the oven long enough that they cook through even if you stick them in frozen.


I use rotisserie chicken, pull off the skin and tear the meat into bite-size pieces.  It's a little more expensive (maybe a couple of dollars) than chicken breasts, but it's easier and has more flavor... and I'm all for easier and tastier!


If you end up making individual pot pies and only put crust on the top (as I'm attempting tonight as a calorie-saving measure...) you may ask "and just what am I supposed to do with the extra crust, taylor?  huh?  huh?"  Well I'll tell you.  You make tasty little cinnamon and sugar crisps like Grandma does!

Just sprinkle cinnamon and sugar on the dough, roll it up, cut it into bite-size morsels and bake them at 350 for 12-15 minutes or until they're golden brown.  You'll thank me... and my grandma.


Enjoy!