Chicken Pot Pie

I promised Colleen I’d share the recipe Maude outlined for me Monday at the lake. It’s one of those canned goods casseroles, couldn’t be easier, unless you have an aversion to handling pie crusts. I’ll post my pie crust recipe sometime soon, it’s incredible, and very easy handling. I always roll it out between two pieces of waxed paper. Works like a charm!

Chicken Pot Pie

  • 4 cups cooked chicken, diced
  • 2 10 oz cans cream of potato soup
  • 1 can cream of chicken soup
  • 3 cups frozen mixed vegetables
  • 1 cup milk
  • seasonings (garlic or onion powder, etc)
  • pie pastry

Prepare enough pie pastry to line either two standard pie plates, or one large deep-dish casserole. Steam veggies till tender and mix first six ingredients together thoroughly before assembling pie(s). (I had some leftover filling)

Bake at 350*F for 40 minutes or till pie crust is light brown.

This is a simple recipe, and my entire family gave it the thumbs up. We’re suckers for shepherd’s pie, so the next time I try this I’ll probably top it with mashed potatoes instead of pie crust.

It struck me that the “pot-pie” theme could be a great one for leftover beef stew as well…and a pie plate of leftover chili topped with cornbread batter baked in the oven…delicious! What else?

And we’re off to church camp! See you Monday…