I have made chicken pot pie every way you could imagine. I knew I didn’t care how long it took me to actually make the pie, I just wanted it to be amazingly delicious. After a lot of trial and error and my own adjustments I came up with a recipe full of flavor and oddly enough, it is the easiest recipe. (Based on Joy’s MIL’s recipe which will come later)
Easy Chicken Pot Pie
- 4 cups cooked cubed chicken
- 2 cups frozen cubed hash browns
- 1 -16 oz. bag frozen veggies of your choice
- 3/4 cup frozen chopped onion
- 3 cans cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 cup flour
- 4 pie crusts (I prefer to buy the refrigerated kind but you can easily make it)
In a large bowl everything together (except the pie crust of course). Spray two deep dish pie plates and press one pie crust into each pie plate. Divide the filling between the two pies. Top each pie with the other two pie crusts and crimp the edges together. Cut a few slits in the top. Cover the edges with foil. Place on a baking sheet and cook at 400 for 50 minutes. Let set for 10 minutes before cutting.
- If you think it is going to be runny then add a little more flour to the mixture.
- There is no need to thaw the veggies, potatoes and onions.
- If you don’t like as much crust as we do then simply do not put the bottom crust on 🙂
- You can use more veggies, I often toss in about a bag and half. (24 oz.)
- You can use any three cream of soups you would like.
- I like to cook my chicken with season salt to give the pie more flavor.
- I recommend to cook one pie at a time since you can’t fit two deep dish pie plates on a cookie sheet.
- You can easily freeze one of the pies. Bake at 425 for 30 minutes then lower heat to 350 for one hour. (don’t forget to cover the edges with foil)