Prep 15 mins
Cook 45 mins
I've tried a lot of pot pies, but this is my favorite. I once was making it and realized I didn't have any chicken, oops, oh well I made it any way and didn't miss the chicken one bit.
- 1 (10 3/4 ounce) canned mixed vegetables, drained
- 1 (10 ounce) can cream of potato soup
- 1 (10 ounce) can cream of celery soup
- 2 cups chicken, cooked and diced
- 1⁄2 cup milk
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon pepper
- 2 pie crusts
- 1 egg, beaten
- Mix all ingredients except pie crust and egg.
- Pour into unbaked pie shell and brush egg on top.
- Bake at 375 for 40-45 minutes.
This is how I have been making Pot Pie for years. I add Poultry Seasoning and use cream of chicken soup also- any of the 3 soups work fine. I also used Chunky Pot Pie soup in it one time and that was great. The kids like it w/ a layer of Velveeta under the top crust.
An easy & tasty recipe--it's even easier using baked Pepperidge Farm puff pastry shells. Just heat the mixed ingredients through and spoon into pre-baked shells. Your kids will think it's fancier than a pot pie.
Definitely the best! Instead of one big pot pie I made four individual pies in Wilson 6 x 2 round baking pans. I used one 17.3 oz package Pepperidge Farm puff pastry (remember to defrost earlier in the day) and cut each of the two sheets in half and rolled out a bit so it would fit across the bottom of the pan and over the top. Also, I used one 16 oz package frozen stew vegetables in lieu of canned; defrost the day before and chop in bite size pieces. I didn't have thyme so substituted a couple teaspoons poultry seasoning for the spices. I also added a couple teaspoons Knorr chicken powder which is sold in Asian markets. These were so much better than the similar mini pot pies at Boston Market. Higher fat with the pastry but mmmmm...this treat is worth it!!