Some days I just come home and all I crave is some good old comfort food. Today was one of those days. Chicken Pot Pie was just what the doctor ordered! This Chicken Pot Pie is savory, hearty & yummy in my tummy! Yes... I'm beginning to sound like my 3 year old! But it really is!
I'll cut to the chase and let you know this straight away... You don't necessarily need to spend hours in the kitchen making pie crusts from scratch... nor making a flour roux... heck... you aren't even going to worry about baking it for hours.... this recipe is fairly simple and will have your family thinking you slaved away all day long for this meal! (I like that thought... it makes them appreciate you more! ha ha ha!)
Alright here it is...The YUMMY IN MY TUMMY RECIPE FOR CHICKEN POT PIE!
Chicken Pot Pie
2 Potatoes peeled & cubed
2 Whole Carrots diced
4 Stalks of Celery diced
1/2 onion diced
1/2 cup frozen peas
1 package chicken breast tenderloins- cut into large dice
1/2 can Low Sodium Cream of Mushroom Soup
1/2 can Low Sodium Cream of Chicken Soup
1 box (2 sheets) of pie crust from the refrigerated section
Salt & Pepper to taste
Spray a casserole dish with some non-stick spray and lay one pie crust down.... spread up the sides of the dish.
In a bowl combine Chicken, Potatoes, Carrots, Celery, Onion, Peas & cans of soup. Combine well. Pour into casserole dish.
Take second pie crust and lay on top making sure to pinch the edges into the lower layer to make a seal. Score the middle of the pie crust on top a few times to allow the steam to escape. Brush the top with one beaten egg with a little water mixed in it. Be sure to get the edges.
Place in the oven on 375 for 1 hour and bake.
**sidenotes**
Cream of Celery Soup is an excellent addition too!
Chop some mushrooms, broccoli or frozen corn is good in there too!
Turkey Breast is a delicious sub for the chicken!
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