Chicken Pot Pie

This delicious recipe is from a dear friend of mine, Suzanne.  She has since passed away.  I think of her every time I make this.  I like to use a cut up rotisserie chicken in this recipe...so easy!  I sometimes make two pot pies and freeze one for another day.  I do not cook the one that I freeze.  Wrap it well in Saran Wrap, foil and then in a 2 gallon Ziploc bag.  Label the bag with the cooking instructions and you have another quick meal that is ready to pop in the oven.

1 can cream of chicken soup

1 can cream of potato soup

1/2 cup milk

1/4 tsp pepper

1 16 oz bag of frozen mixed vegetable or 1 16 oz can of Veg-All (see note below)

4 cups chicken, diced or shredded (about 3 chicken breasts) 

Pillsbury Refrigerated Pie crust (top & bottom crust) 

1 egg white, slightly beaten

Mix together the soup, milk and pepper.

If using frozen vegetables, partially cook them in the microwave til they are almost done.  Drain off the water from the vegetables.

Add the vegetables and chicken to the soup mixture. 

Roll out the crust and place in a 10" pie plate. Pour chicken mixture into crust.
Top with the second crust and crimp the edges to seal.  Cut several slits in the crust to allow the steam to vent.
Brush top of crust with egg white.

Bake at 375F degrees for 40-45 minutes or until the inside is hot and bubbly and the crust is golden.  Let rest about 10 minutes before serving. 


** For the vegetables, I use a 12 oz bag of frozen "California Style Vegetable Blend" (broccoli, cauliflower and carrots) and 4 oz of peas and carrots. I cook them in the microwave until they are almost done.

Janice