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 Chicken Pot Pie Recipe

Last night I made a delicious homemade chicken pot pie recipe. I used two pie crusts, a rotisserie chicken, frozen potatoes, frozen veggies, and mushrooms, along with a can of Cream of Potato Soup. Don't you just love chicken pot pie fresh from the oven on a chilly fall evening? It smells so good!

David loves Chicken Pot Pie but he almost always buys the frozen kind when we go to the grocery store. I knew I could do better. I used shortcuts in the recipe but you don't have to.

Homemade Chicken Pot Pie Recipe

You will need:

• Two pie crusts, uncooked, either handmade or store bought in the refrigerated dough aisle, rolled out to fit a deep dish pie plate or you can make your own crust
  
• One half chicken, cooked
• One half cup frozen potatoes, like hash browns
• One bag of frozen mixed veggies (Mine included corn, green beans, peas, and carrots.)
  
• One jar of mushrooms, sliced
• One can of cream of potato soup
• One quarter cup of water
  

Preheat your oven to 425 degrees Fahrenheit. Get out your deep dish pie plate. Line the deep dish pie plate with the bottom pie crust.

De-bone all of the meat from half of a cooked chicken. I used a delicious rotisserie chicken from Walmart. I love their chickens. I froze the other half of the chicken for next time.

In a large bowl, mix the chicken, potatoes, vegetables, and mushrooms together. Then add the can of cream of potato soup, as well as the quarter cup of water and gently stir. Pour the mixture into the deep dish pie plate and smooth out evenly.

Add the top crust and seal the two pie crusts to each other by pinching them together. Trim off any excess crust. Cut three or four vent holes in the top crust with a butter knife.

Bake your homemade chicken pot pie at 425 degrees for about 40 minutes, until the crust is golden brown. Slice and enjoy!

I will tell you that this chicken pot pie recipe was so good. David loved it.

Feel free to add and/or subtract veggies that you like or don't like.

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