There are so many recipies for a simple chicken pot-pie, and all of them are good in their own ways. This recipie is one that my mother taught me, and its so easy and quick to make. Its rather inexpensive too, and with the economy in the shape its in, every dollar counts.
This recipie generally takes about 45 minutes to an hour, depending on your oven. Mine is awful and I live in a higher elevation, so it takes a little longer to cook.
Ingredients:
- 1 lbs bonelss chicken tenders
- 2 tbs Extra Virgin Olive Oil (EVOO)
- 1 can of Cream of Mushroom soup
- 1 can of Cream of Celery soup
- 1 large can of mixed vegetables
- 1 2-count box of refridgerated pie crusts
- 1 tbs butter
Directions:
- Cut the tenders into cubes. Size isnt really an issue, its just a matter of your own personal taste.
- Cook in EVOO until white all the way through.
- Set to the side.
- Preheat your oven to 350*F and move the top rack to the center of the oven.
- In a large bowl, mix together both cans of soup, the can of mixed vegetables, and your chicken.
- Pour into a pan of your choice and spread evenly.
- Unroll one of the pie crusts and cut to fit in the pan. If you need to use the other crust, just cut out what you need and piece it together.
- Lightly coat the top of the pie with the butter. This will give it that nice golden brown colour when its finished.
- Place in the oven and cook until the dough is golden brown and the filling is hot all the way through.
- Serve and enjoy.
A single 9x13 pan usually feeds all five of us, with plenty left over.
I like to get creative with my cooking, and this is no exception. I usually cut the pie crusts into uneven strips and piece them all together to make a sort of mozaic. I also cut out some flower shapes and place them randomly around the top, roll out some extra dough for branches and make a depiction of a cherry tree limb. This isn't necessary; I just enjoy surprising my family with creative meals. You can get as creative as you like, or just keep it simple. Its entirely up to you.
