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

Chicken Pot Pie

Chicken Pot pie 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 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 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

Turkey Pot Pie

This is a wonderful way to use up all those leftovers from Thanksgiving.  Turkey Pot pie makes a wonderful comfort food for cold Sundays. Remember where ever Turkey is used you can substitute Chicken to make the famous Chicken Pot Pie



Turkey Pot Pie

I started by sautéing onion and jalapeno. Then cut up leftover Turkey into bite size pieces. In a large bowl I mixed turkey, onions, jalapeno, green beans, corn, carrots, peas, and broccoli or 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 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 Turkey Pot Pie



Other Turkey Recipes to try