Eat Your Heart Out

I’ve made this for a few friends recently and been asked for the recipe. I tend to make it up as I go along but this time I finally took notes (thanks Siri!) Though it is not allergen free it is still one of my favorites.

Homemade chicken pot pie recipe


half diced onion
three-quarter cup diced carrots
three-quarter cup diced celery
1 cup of chicken broth
two cans of cream of chicken soup (or one cream of mushroom and one cream of chicken)
2 refrigerated pie crusts
2 cups of cooked shredded chicken breast

1. Preheat oven to double pie crust instructions (usually 400degrees)
2. Sauté diced onion in 1 tablespoon of olive oil until soft and translucent
3. Add diced carrots and celery
4. Add chicken broth
5. Simmer covered for five minutes
6. Remove from heat and set aside
7. While vegetables are simmering spray a 9 x 13″ pan with cooking spray
8. Line pan with one of the piecrusts
9. Layer cooked shredded chicken on top of the piecrust
10. Layer vegetables on top of the chicken
11. Layer cream of soups on top of the vegetables
12. Layer second pie crust on top
13. Trim edges of piecrust and use the excess to fill in spots (or to make a sweet statement or picture!)
14. Cut a few vent holes in the top piecrust
15. Bake for 30 min or until crust is golden brown
16. Let sit for 5 min to set
17. Enjoy!




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Filed under kitchen, pie

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