Chicken Pot Pie

Ingredients:

2 unbaked pie crusts

1 lb. leftover roasted chicken, chopped into bite-sized pieces

1 12-16 oz. bag of mixed vegetables, thawed

1 onion, minced

1 T. butter

5 medium-small red potatoes, diced

2 cans cream of chicken soup

1/2 t. Kosher salt, or to taste

ground black pepper to taste

Recipe:

1. Preheat oven to 400 degrees. Bring a large pot of water to a boil.

2. When ready, add potatoes to water and boil until tender. Meanwhile, heat about 1 T. butter in a medium skillet. When the butter is bubbly, saute the onion until it's translucent and fragrant. Set aside.

3. In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, and potatoes. Season to taste.

4. Place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top. Place pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown.

5. Remove from oven and allow to stand for a few minutes before serving.

Rating: 3 of 5

Easy recipe, unless you aren't that experienced in pie crusts. You might get a bit flustered, but it's not as hard as it might seem. The chicken mixture could not be any easier. Especially if you pick up a rotisserie chicken at Costco to use. I really liked the potatoes in this pie, but I thought the actual filling was way to thick when cooked. So, I would probably either add another half can of cream of chicken or add a half cup milk or something to make it a little more runny. Tasted fine enough, but it wasn't a super good pot pie.

Source: OurBestBites.com, Chicken Pot Pie