Ramblings Episode 1319: Chicken Pot Pie

The wife came home with the recipe for a delicious and easy version of this favorite dish.


Run time: 20:17

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The complete recipe is here:

Ingredient list

  • 2 frozen pie crusts
  • 2 rollout pie tops
  • 2 cans cream of chicken
  • 2 cans of mixed veggies
  • 1 cup chicken broth
  • 2-3 chicken breasts (depending on size)

Directions

  1. Boil and then shred chicken
  2. Mix broth, cream of chicken
  3. Drain cans of veggies, then add to mixture
  4. Add shredded chicken to mixture, stir it all until well mixed
    Distribute mixture between the two pie crusts
  5. Roll out the pie crust tops and place them on top of the pies
  6. Pull the top around the edges, remove excess dough, and then around the edges to that the pie top sticks to the bottom pie crust (If it doesn’t seal it seals, stuff will bubble out in the oven!)
  7. Bake @350 for about an hour and fifteen minutes (the top will look nice and flakey at about an hour, but the extra 15 minutes helps get the bottom crust thoroughly cooked)

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One comment on “Ramblings Episode 1319: Chicken Pot Pie
  1. Gary Goodman says:

    Chicken Pot Pie is a great savory meal, and I think you could use Cream of Mushroom, or even Golden Mushroom soup for the beef version. As for the cut of meat, maybe if you precook it in a slow cooker, or one of the pressure cookers, almost any cut could be tender enough.

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