Dice up about three large chicken breasts per pot pie, depending on how meaty you like it. {Can I tell a secret? I don’t like it that meaty. Ok.}
Cook over medium heat, in melted butter, until mostly cooked. Technical, huh? Add salt and pepper and garlic to taste. (It will finish cooking in the oven so it can be a little pink.)
This is me very happy that my sister was there this particular occasion to help me cook. Hooray for sisters! Especially ones that rock. 🙂
Throw a bag of frozen veggies {or beggies as my daughter says} into a bowl, and heat in the microwave according to instructions. I like the cauliflower, broccoli, carrot combo the best.
These cans are they key ingredients to good southern cooking! Crack open one-two cans of cream of chicken soup, and a can of cream of potato. I am convinced it is the cream of potato that makes this version especially good. So don’t leave it out!
Add the cooked veggies and the cream-y soups to the chicken and give it a stir.
You can either do a single or double pie crust. (I used this recipe) I did single this time because I needed to make two pot pies, and only had two crusts. Pour the mixture into the pie pan, then top with crust.
Cut a few slits in the top. It is helpful to put a cookie sheet or something under the pie pan while cooking so that anything that bubbles out is caught, instead of landing on your oven floor and staying there forever, because no one cleans out their oven, right? Or is that just me? Hmmm maybe I should be quiet. 🙂
Bake at 375 for about 30 minutes, then enjoy!
This looks amazing! I’m going to have to try this for sure!!
Me love it! Will try this recipe soon. I pinned at the Pinterest board. Thank you for your participation at Tasty Tuesday Creative K Kids.
I love me some chicken pot pie! And I have a few silly food songs, too. Great food, great memories, and thanks for sharing on Throwback Thursday!
Do you know the words to the song? Thanks Rob