Yummy Chicken Pot Pie

Name: Yummy Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 Pot pies, 4 serving(s)
Ingredients: 2 large boneless chicken breasts, fully cooked (or use a rotisserie chicken); 2 cups chicken broth; 2 (10 1/2 ounce) cans cream of celery soup (or a combination) or 2 (10 1/2 ounce) cans cream of mushroom soup (or a combination); 1 (16 ounce) can peas and carrots; 1/2 teaspoon poultry seasoning; 1 teaspoon fresh ground black pepper; 1/2 teaspoon salt; 4 tablespoons cornstarch; 1 (14 1/8 ounce) package refrigerated pie crusts

Submitted by KRL724

"An easy-to-make, delicious pot pie! I made mine in individual serving-size large ramekins (about the same size as the ones used for pot pie at Bob Evans), but you can use a regular-size deep-dish pie plate, if you'd prefer."

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Ready In:: 1hr
Ingredients:: 9
Yields:: 4 Pot pies
Serves:: 4

ingredients

2 large boneless chicken breasts, fully cooked (or use a rotisserie chicken)
2 cups chicken broth
2 (10 1/2 ounce) cans cream of celery soup (or a combination) or (10 1/2 ounce) cans cream of mushroom soup (or a combination)
1 (16 ounce) can peas and carrots
¹⁄₂ teaspoon poultry seasoning
1 teaspoon fresh ground black pepper
¹⁄₂ teaspoon salt
4 tablespoons cornstarch
1 (14 1/8 ounce) package refrigerated pie crusts

directions

Preheat oven to 425 degrees. Cook the chicken and let cool. Cut into bite-size chunks and set aside. Mix the broth; soup; spices and cornstarch together, then add peas & carrots and chicken pieces. Divide filling evenly among ramekins. Roll crusts out into rounds cut about an inch larger than the rim of the ramekin. Place a piece of crust on top of the filling and flute, molding to the sides of the ramekin, sealing the filling in completely. Bake on a cookie sheet for about 30 minutes or until crust is golden brown. Cool slightly before serving.