Both my kids cheered when I told them that I was making pot pie for dinner. Easy and pleasing, this is a recipe that my neighbor gave me years ago. Not only does my family appreciate my chicken pot pie, but it is the perfect plate to bring to new moms or someone in need of a good meal. Plus it only requires six ingredients and 30 minutes cooking time. And I have a trick that gives my pot pie a little kick.
1 can of cream of potato soup
1 can Veg All Veggies, drained
1 package Tyson Grilled & Ready Southwestern Chicken Strips
3/4 cup mik
1/8 teaspoon pepper
2 frozen pie crusts
1. Preheat oven to 400 degrees.
2. Combine and mix all ingredients except pie crusts and keep the crusts frozen until you are ready to use.
Note: I cut my chicken strips into bite sized pieces. You can also use a cooked Rotisserie one from the grocery store. Tyson’s Southwestern Chicken Strips are what give my pot pie that little kick of spice that I’m told folks love. Even my kids like that bit of spice in every bite.
4. To fake make (since this is not a homemade crust – no time for that!) that perfect top crust, simply pop the other frozen crust right out of the pan and place on top of the pot pie. This is such a cool and easy trick! If the crust is truly frozen, it should pop right out after you loosen the edges.
5. Cut a slit in middle of the top crust for venting during baking and bake uncovered for 30 minutes at 400 degrees.
Here is the finished pot pie with one pretty photo before we served it and one messy, but yummy shot, after we sliced it up. My son couldn’t wait for it to properly cool for a good photograph, so I picked my boy over my blog and went ahead and let him serve it up. You get the idea. Easy and pleasing. Make one tonight!