Easy Chicken Pot Pie
(1) Large Bone-in Chicken Breast
(2) Bone-in Chicken Thighs
(1) Small onion, diced
(2) Medium carrots, diced
(1) Cup mushrooms, diced
(1) Cup frozen peas
(1) Cup frozen corn
(1) Can Cream of Chicken Soup
(1/2) Cup Sour Cream
(2) Tbsp. Butter
(2) Sheets Pillsbury Refrigerated Pie Dough
Salt, Pepper, Garlic Powder to taste
Directions:
In a large pot, boil chicken breast & chicken thighs until cooked through. Remove, cool, & shred. Meanwhile, saute diced onions, carrots, & mushrooms in butter. Add salt, pepper, & garlic powder to saute pan with vegetables. Microwave the frozen peas and corn in 1/2 cup of water and drain. Combine can of cream of chicken soup & sour cream in small bowl. Mix chicken, onions, carrots, mushrooms, & with the chicken soup/sour cream mixture. Line a medium size pie plate or baking dish with one sheet of refrigerated pie dough. Add chicken & vegetable mixture and then cover top with one sheet of pie dough. Trim excess dough as needed. Cut small slits on top to allow steam to escape.
Bake at 350 degrees for 30 minutes or until top is light brown.
Suggestions:
- Serve with a light green salad.
- Save chicken broth, add celery salt,black pepper, garlic salt, and onion powder. Let cool and freeze for a future chicken broth for soups, etc.
- Great make a head meal, bring to room temp and freeze. Remove from freezer & bring to room temp, bake as directed.
Enjoy!
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