Last week I volunteered to bring dinner to a friend who had surgery. I decided to make my go-to recipe of Chicken Pot Pie. I got this recipe from a church cookbook that I purchased over ten years ago. The book was of everyone’s favorite family recipes. This one was submitted by Melanie Haroldson. I’ve made a few changes to her original recipe, but I wanted to give her credit. This recipe is for anyone that wants a delicious meal without much fuss or prep. I served Chicken Pot Pie with some of my Swiss braided bread, and the recipe is Here.
If you are a purist and don’t like using canned soups then this isn’t your recipe. I grew up in the 60’s and ’70s and I love these easy comfort food dishes. It’s simple and ends up looking like you’ve slaved all day in the kitchen.
Using the pre-made crust is a definite win. I’ve made homemade crusts for pies, and I really can’t tell the difference. These crusts are that good.
When I’m making this recipe, I usually make two pies, one for my family and one to give away. Unless you are bringing dinner to a family that has diet restrictions, most enjoy receiving this meal. Next time you are asked to bring dinner to someone, remember this super simple Chicken Pot Pie recipe.
Ingredients
- 1 can mixed vegetables
- 2 cans Campell's Cream of Potatoes soup
- 1/4 tsp pepper
- 1 cup cooked/diced chicken the original recipe called for two cups of chicken, my family liked less meat
- 1/2 cup milk
- 2 unbaked pie crusts I prefer Pillsbury brand
- 1 egg slightly beaten
Instructions
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Combine the first five ingredients in a bowl. Spoon into a prepared pie crust. Cover with the top pie crust, crimp edges to seal. Slit top crust and brush with egg. Bake 375 degrees for 40 minutes. The original recipe called for a 1/4 teaspoon of thyme (my family liked it better without)
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