Easy Chicken Pot Pie

When I had my first child 16 years ago (update: 25 years ago), a friend of mine brought me this meal after I came home from the hospital, and I enjoyed it so much, I’ve been making it ever since.

This is so yummy and yet easy to put together.

• 2  pie crusts
• 8 oz sour cream
• 1 16 oz can mixed vegetables (like Veg-all well-drained)
• 1 can cream of chicken soup (don’t add water)
• 2 or 3 cooked, chopped chicken breasts (works fine with drained canned chicken as well, 12.5 oz.)

INSTRUCTIONS:
Lay first crust in pie dish.

In a bowl lightly combine the sour cream, drained vegetables, soup, and chicken.

Also, sometimes I bake it on the bottom oven rack for half of the time to get the bottom browned as well but again watch it closely.

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Easy Chicken Pot Pie

Course Main dish

Cuisine American

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4

Author Joyful Homemaking

Ingredients

• 2 pie crusts
• 8 oz sour cream
• 1 16 oz can mixed vegetables like Veg-all well drained
• 1 can cream of chicken soup don’t add water
• 2 or 3 cooked chopped chicken breasts (works fine with drained canned chicken as well, 12.5 oz.)

Instructions

• Lay first crust in pie dish.
• In a bowl lightly combine the sour cream, drained vegetables, soup and chicken.
• Pour filling in pie crust, and top it with the other crust.
• Bake at 350 degrees for 45 minutes.
• If your top crust isn’t browned enough, you can broil for a minute, but watch closely.
• Also, sometimes I bake it on the bottom oven rack for half of the time to get the bottom browned as well, but again watch it closely.
• It’s good to let a pot pie sit for about 15-20 minutes after you bake it, so that the insides “firm” up a bit, and so it’s not runny or loose when you cut into it.

This is a fun recipe to serve in individual portions too!

Hope you enjoy!