Chicken Pie

This is a recipe that I've created--the culmination of multiple "pot pie" experiments. I'm still deliberating the crust component, and plan to try drop biscuits on top the next time I make it.

However, we already enjoy it in the form described below. I like it because it's one of those recipes that you can pre-cook all of the ingredients ahead of time. Then, all that remains is a quick assemble and pop it in the oven.


Chicken Pie


2 c. chicken, cooked and chopped
1 c. corn
1/2 c. carrots, small-diced and cooked
1 large potato, medium-diced and cooked
1/2 c. sweet baby peas
1 can cream of chicken soup
1/2 c. milk
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried basil
dash of garlic powder
1/2 c. shredded cheese of your choice (I use a white, good-melting cheese that is medium in flavor)
2 refrigerated pie crusts (or just use 1 on top)


1. Preheat oven to 350 degrees.
2. In a bowl, mix cream of chicken soup, milk, and seasonings. Then add chicken, potatoes, corn, carrots and peas and gently mix.
3. Prepare bottom crust (if using 2) in a lightly greased 2 qt. round oven-safe dish. Add the chicken mixture, then sprinkle cheese on top. Finish with remaining crust and cut a few slits in the top.
4. Bake for 50-60 mins. (You can lower the temp. to 325 for the last 15-20 mins. so the crust doesn't get too dark.)


Enjoy!