Chicken Pot Pie


My first Meal!

Chicken Pot Pie recipe by my dear friend Crystal.

So in preparation for this meal I went shopping, which lets be honest is the simplest and most fun part! Although I really do hate Safeway, they have the entire store organized completely wrong! The ingredients for Crystals Chicken Pot Pie are as follows:

  • 1 pkg Pillsbury refrigerated pie crust
  • 2 cups chicken, cooked and shredded
  • 1 10 3/4 oz can cream of chicken soup
  • 2 eggs beaten (separately)
  • 1 1/2 cups frozen mixed vegetables


Preheat the oven to 400 degrees. I have an electric oven in our rental house and let me tell you it is absolutely terrible! I would like to blame all my cooking flaws on my oven but that wouldn’t be fair.

Bring pie crust to room temperature and line one pie crust on the bottom of a 9″ pie pan. Prick a few holes in the crust and par-bake the dough for about 3 mins or until slightly browned on the bottom. Remove from oven and set aside. In a bowl mix chicken, soup, egg, and vegetable then spoon into pie pan.

***The Hubs hint: when boiling the chicken add season to taste***


Top with other pie crust; crimp two edges together to seal. Cut a few vent holes in the top crust, then use the remaining egg to brush the top to help with the browning. Bake for  25-30 mins or until golden brown and bubbly.

***The Hubs Hint: Don’t brush egg on the edges for it will brown too much! (see picture) and make sure you have a pie cutter because we didn’t and it was interesting trying to serve using a for and spatula***

The finished product was “Awesome” and even the girls loved it. The absolute best part was The Hubs took the leftovers for lunch the next day! I can’t even remember the last time he wanted to take leftovers to work!

This chicken pot pie is amazing on a chilly night!!

Enjoy and Thanks again Crystal!!


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