Chicken Pot Pie
One of the most popular comfort food meals of all time, this Homemade Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a deliciously filling mix of chicken and vegetables.
Servings: 8 people
Equipment
- Pie plate
- Mixing bowl
- Pie rim covers OR tin foil to going around the edge of the pie crust
Ingredients
- 2 raw pie crusts, storebought
- ½ cup frozen onion, diced
- ½ cup frozen carrots, diced
- ½ cup frozen corn, diced
- ½ cup frozen peas
- 1-1½ cup shredded chicken
- 1 10.75 ounce can cream of celery soup
- 2 tbsp butter
- salt and pepper to taste
Instructions
- Preheat the oven to 400F.
- Line the pie plate with one of the pie doughs.
- In a large mixing bowl, combine the vegetables, chicken, and soup.
- Pour into the bottom pie crust.
- Top with the butter (sliced in 1/2 Tablespoon pieces)
- Cover with remaining pie crust.
- Cut four slits in the top to release steam as it cooks.
- Place in the oven for 50 minutes.
- After about 30 minutes, cover the edges of the pie crust to keep from burning, while leaving the center majority exposed.
- Allow it to rest for about 10 minutes before slicing and serving.