Chicken Pot Pie

This Chicken Pot pie recipe makes a wonderful comfort food for lazy Sundays. It is loaded with vegetables and it is really great when they can all be from the garden.


Chicken Pot Pie

I started the chicken pot pie by sautéing onion and jalapeno. Then cut up cooked or leftover Chicken into bite size pieces. In a large bowl I mixed chicken, onions, jalapeno, green beans, corn, carrots, peas, and broccoli, muchrooms and any other vegetable you would like to add.

Then add some cream soup of your liking. (I used broccoli potato cheese soup and cream of mushroom). If you use condensed soup do not add any water or milk. A couple of cans should be enough. I will add some shredded cheese whatever flavor you like. Then pour the mixture in a pie plate, sprinkle 2 tbs of four or cornstarch, and I will put a layer shredded cheese on the top of ingredients under the crust. cover with crescent rolls, biscuits, or a pie crust. Slit some holes for steam to escape if you use pie crust.

Bake the chicken pot pie for 40 minutes on 350 degrees or until the crescent rolls, biscuits or pie crust is lightly golden brown and heating through.

Enjoy this great Chicken Pot Pie




Ina's mini chicken pot pie recipe