Chicken Pot Pie, and I don’t care.

Has anyone else heard that song before? I remember it from early on and went down a YouTube rabbit hole looking for the origin. No luck, but there sure are a lot of crazy videos associated with chicken pot pie.

Chicken Pot Pie has to be one of my all time favorites. If mom was making it, I was thrilled. If it was in the cafeteria, I was the first in line. I dream about Fridays at Mammy’s Cupboard just so I can have this special, and I always ask if they have leftovers if I go on Saturday. In college, I tried my own version with crescent rolls. I’ve seen recipes on Pinterest for a Crock-Pot soup version. This is my mom’s version. You won’t be disappointed.

img_1317

Chicken Pot Pie

1 package pre-made pie crust

4 chicken breasts (or 6 thighs), boiled and cut into bite-size pieces

Broth, reserved from boiling

1 large can mixed vegetables

1 can cream of mushroom soup

Warm the soup and add the vegetables and cooked chicken. If too thick, add broth to thin. Pour into pie crust rolled into a greased pie plate. Top with remaining crust, crimp the edges, and cut vents into the top. Bake at 350 degrees for 35 to 45 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s