Homemade Chicken Pot Pie Recipe

One of my husband's favorite home cooked meals is chicken pot pie. I hated chicken pot pie as a kid, and still hate the frozen ones, but after tweaking this recipe I actually like eating chicken pot pie now.

Chicken Pot Pie Recipe

Ingredients:

2 cups of cooked chicken, shredded or cut into bite-sized pieces
2 cups of Grimmway Farms baby carrots, cut into bite-sized pieces and cooked
3 medium potatoes, cut into bite-sized pieces and cooked
2 cans of cream of chicken or mushroom soup
1/2 tsp of pepper
1/4 tsp of salt
2 pie crusts

Directions:

Boil carrots and potatoes separately. When slightly tender, drain and allow to cool until you don't see steam coming off of them.

Combine chicken, soup, salt and pepper. Gently stir-in potatoes and carrots until coated with the soup.

Place one pie crust in a pie plate. Pour chicken and vegetable mixture into pie crust. Cover with the second pie crust. Crimp the edges. Make 4 slash marks in the top of the crust to allow steam to escape.

Bake at 375* until the top pie crust is golden brown.

We usually have half of the pie left over. I allow the pie to cool completely. Then I gently wrap the leftovers in parchment paper or waxed paper. Then wrap a second time in aluminum foil and place in the freezer.

We usually eat the leftover pie within 2 weeks. I unwrap the pie, allow to thaw, and heat it up in the oven.

Does your family eat chicken pot pie? Do you cook it from scratch or use frozen?


Disclosure: I received a coupon for a free bag of Grimmway Farms carrots in exchange for this post. I accepted the coupon because I always buy Grimmway Farms 5 lb. baby carrots at my local Price Rite for my family to eat. Grimmway Farms also sells produce under the Cal-Organic label and may be found in your local grocery store.

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