What's on the Menu? Chicken Pot Pie

You should’ve seen the shock and awe on Thip and Stacey’s faces as I explained my process for making Chicken Pot Pie.  I wish I had pictures!  I don’t remember where I came up with this recipe.  My best guess is that I adapted it from Real Simple.  This is a quick, delicious weeknight dinner, which is also great for “meal train” deliveries. It reminds me of the chicken pot pies I loved growing up.  It is definitely not fancy like the version Thip makes, but it is good.

Chicken Pot Pie

Pillsbury refrigerated pie crust

1 can cream of chicken soup

1 can cream of chicken soup with herbs

1.5 cups frozen mixed vegetables (peas, corn, carrots, green beans)

1 cup Rotisserie chicken meat

Fresh black pepper

Allow the pie crust to come to room temperature by leaving on the counter about an hour in advance.  Spray a pie pan with non-stick cooking spray.  Roll out the bottom crust.

Fill with one can of soup.  Sprinkle in the rotisserie chicken meat.  Sprinkle in the veggies.  Add the other can of soup.  Grind black pepper on top.  Place the top crust on and cinch together with the bottom crust. 

Cut slits in the top of the crust.  Brush lightly with milk.

Place in oven @425 degrees for 30 minutes.  Then, lower temperature to 375 degrees and continue baking for 25 minutes.

Enjoy!