Chicken Pot Pie

There are lots of great recipes for chicken pot pie - you chop a lot of vegetables, make your own white sauce, maybe you even raised the chicken in your backyard. This is not one of those recipes.

This is the ultimate comfort food with the ultimate in convenience. And from start to finish, it dirties one prep dish and one serving dish. I love that.

First, combine your frozen vegetables and milk in a large microwave safe dish.

Microwave for 1 1/2 to 2 minutes, just until the vegetables are starting to thaw. (If you cook them too long, they'll get a little mushy in the pot pie. I like them to still be slightly crunchy in the pie, especially the green beans.) Add the soup and mix well.


Then, add chicken and stir well. Tip for the day: when chicken goes on sale, buy it, cook it, chop it and freeze it in 2 c. increments, then it's ready for all sorts of recipes!


I use only one pie crust, just personal preference. If you are using two, put the first one in a deep dish 9 or 10-inch pie plate. Pour in the chicken and vegetable mixture. (If you're omitting the bottom crust like I do, just pour the mixture into the pie plate.)


Put the top crust on, and crimp the edges, or whatever you like to do. I'm not posting a picture of this because I severely lack any kind of pie crusting skill. Vent the crust by cutting small slits near the center.

Bake for 45-50 minutes til the crust is golden brown and the filling is bubbly. You may want to put a cookie sheet on the rack under the pie plate to catch any filling overflow, and to prevent the smoke alarm from going off. (Not that I would know anything about that.)

Let the pot pie stand for 10 minutes before gobbling it all up. It's that good.

Chicken Pot Pie

1 16 oz package frozen mixed vegetables
1/2 cup milk
2 cans cream of potato soup
2 cups cooked and diced chicken breast
1 or 2 refrigerated pie crusts (such as Pillsbury, they come rolled up)

Combine the vegetables and milk in a large microwave-safe dish. Microwave for 1 1/2 to 2 minutes just until the vegetables begin to thaw. Add the soup and mix well. Add the chicken and stir.

Put one pie crust in the bottom of a deep dish 9 or 10-inch pie plate. Pour filling into the crust, or into the dish. Top with second (or first) crust; crimp and vent.

Bake at 375 for 45-50 minutes til the crust is golden brown and the filling is bubbly. Let stand 10 minutes before serving.