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Dinner Recipes

Chicken Pot Pie

2 Large Boneless Chicken Breasts
1 Package Refrigerated Pie Crust
2 Cup Frozen Carrots and Peas mix
2 Large Potatoes, peeled & cubed
1 small can Condensed Cream of Chicken Soup
Milk
Salt
Pepper
Parsley
Rosemary
Garlic Powder
Olive Oil

In small baking dish place Chicken Breasts. Rub with Olive Oil and lightly season with Salt, Pepper, Garlic Powder and a few Rosemary Leaves. Bake at 350 until cooked through and no pink is left. (Try not to brown or over cook.) Thaw frozen peas and carrots while preparing other elements. After Potatoes are peeled and cubed, boil until almost cooked through. Remember they'll finish cooking inside the pie. Cut cooked Chicken into small pieces. Prepare Condensed soup according to can following richer recipe for thicker consistency. ( I use 1/2 can Water & 1/2 can of Milk, you can use a whole can of Milk instead of water for even thicker soup.) When soup is prepared, turn off heat and stir in Chicken, Potatoes and Peas & Carrots. Place 1st pie crust in 9" pie dish and form to sides. Cut off excess crust around edge. Pour in Soup mixture. Place 2nd Pie crust over fillings using your thumbs to seal around the top. Cut off excess crust again. Make sure to vent the top crust. I cut out a leaf pattern towards the center, but a whole in the center or slits will work fine anything that allows the steam to escape. This will ensure a crispy top. Bake at 400 about 30-40 minutes until crust is golden brown and mixture is bubbling. Let stand 5 minutes before serving.
*Serves 4