Chicken Pot Pie… The perfect dish for a cold, winter night!
Prepare this recipe on the night you plan to decorate for Christmas! The idea for this recipe originated from a church friend. I promise it is the best pot pie you will ever eat!!! To keep the processed ingredients to a minimum, I make my own cream soup for the pie instead of using canned cream of chicken soup. And if I’m pressed for time, I use the canned soup! Trust me, you will love this recipe!
Ingredients for Chicken Pot Pie:
1 lb. chicken (baked)
2 or 3 small cans cream of chicken soup (Easy Cream Soup Recipe with Clean Ingredients)
16 oz. light sour cream
pepper (to taste)
salt (to taste)
2 refrigerated pie crusts
frozen mixed vegetables (cooked)… corn, peas, carrots, green beans, lima beans
Directions to Prepare Chicken Pot Pie:
Preheat oven to 375 degrees Fahrenheit.
Bake chicken and shred into small pieces.
Spray a glass pie plate or glass rectangular dish with cooking spray (avocado oil is best). Press one pie crust into the plate.
Mix the cream of chicken soup (You will love my recipe to make your own clean ingredient cream soup.) and sour cream and add salt and pepper.
Add cooked vegetables and chicken to cream mixture. Stir well.
Place the mixture in the pie plate and top with second pie crust. Cut the top pie crust into strips for a fancier pie.
Bake until the crust turns light brown and the inside is bubbling. If the crust browns too quickly, place foil on top for remaining cook time.
