Over the years, I’ve learned one quick way to my hubby’s heart…and it is my homemade chicken pot pie. This recipe has become one of our favorite comfort food meals. It also works with leftover Thanksgiving turkey, though the chicken version is our fave.
Here’s the recipe:
1. Cook and shred your chicken. You can cook your chicken in whatever way you like it best. I typically use the slow cooker and cook 2 chicken breasts per pot pie (I often make two or three pies and freeze the extras for a later meal). I cook the chicken in chicken stock and add plenty of salt and pepper. Reserve some chicken stock.
2. Chop onions, celery, and carrots (shortcut tip: I buy diced frozen onions because I can’t stand chopping them). Sauté in butter until onions are translucent. If you choose to, add diced potatoes and some of the reserved chicken stock. Cook until the veggies start to become tender. Add plenty of s&p.
3. Add one can of cream of chicken soup and one block of cream cheese. Add more of the reserved chicken stock if the mixture seems too thick. Add plenty of s&p.
4. Stir in the cooked chicken and any frozen veggies you’d like. I always add frozen peas and sometimes frozen corn. Frozen green beans would also work well. Again, add plenty of s&p.
5. Unroll a pie crust into a deep dish pie plate. Pour the chicken mixture from the skillet into the pie plate. Cover with a second pie crust. Pinch the edges together and poke a few holes on top.
6. Bake at 350 degrees for about an hour, or until the crust is golden brown. Enjoy! 😋
Jessica Hinrichs 