Easy Chicken Pot Pie

I adapted this recipe from the 1996 version of Better Homes and Gardens New Cook Book. This cook book was a present from my Aunt Sharon.  I love this cook book! 

I used store bought pie crusts in place of making a home made crust.  I also use canned vegetables, and canned chicken broth.  

You can also use store bought cooked chicken.  This is also good for using up your left over chicken.

This is an easy way to make comfort food on a cold night and do it in under an hour.

Now with cold weather upon all parts of the US this winter, Chicken Pot Pie is one of the ultimate comfort foods.

Me and my boys enjoy it very much and I hope you will too.

Preheat oven to 450 degrees.     Prep time: 20 minutes     Cook time:  15 minutes
Grease a 7 1/2 x 11 casserole dish with butter or olive oil

 Recipe Ingredients:

• Pillsbury Pie Crusts
• 3/4 can of mixed vegetables (drained)
• 1/2 cup sliced celery
• 1  1/2  tbsp of dried onions
• 1 small can sliced mushrooms (drained)
• 1/4 cup butter (1/2 stick of butter)
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp sage, marjoram, or thyme (or all three combined) Note:  You can also use Poultry Spice
• 1 can chicken broth (14 oz)
• 3/4 cup milk
• 3 cups cooked, cubed chicken
• dash of parsley

Preparation of Filling:

1. In medium sized sauce pan saute dried onions, mushrooms, and celery in butter on medium heat. Saute until celery is tender, about 3 - 5 minutes.  
2. Stir in flour, salt, pepper, and spices until combined.  
3. Next, add chicken broth and milk , together.  Cook and stir on medium until thickened and bubbly.
4. Stir in drained vegetables, cooked chicken, and parsley.  Simmer for 5 minutes.

Topping the Filling:

1. Take 1 or 2 pie crusts and cut to fit onto the top of your casserole dish. Set Aside.  Note:   I used a 7.5 by 11 inch casserole dish.  The original recipe calls for six 10 oz.  mini casserole dishes.
2. Pour mixture into your greased casserole dish and  then place your crust atop the chicken filling.  Cut a slit in top for steaming, if needed.
3. Bake at 450 for 12 to 15 minutes, until crust is golden.

Enjoy!