Chicken Pot Pie

Last year my son had PI day for his math class so he asked me to bake him a pie. He said that everyone is bringing a sweet pie and he asked me to bring a chicken pot pie. So, I wanted to make a chicken pot pie that the kids would love and was still very flavorful. I did a trail run first with my kids and THEY LOVED IT!! So…I ended up making 2 pie for his class. This recipe is very easy especially if you are using a store bought pie crust. I like the ones from Trader Joes the most but if you don’t have a TJs then the Pillbury brand is great too. I heard some of my friends have used the CAN of crescent roll or biscuit and they said it was just as good. All you have to do is make sure the seams are sealed tightly. If you are looking for an easy recipe to make for the kids….TRY THIS ONE!!

*******This recipe yields 2 9×9 in pie

INGREDIENT

FOR the CHICKEN FILLING

6 piece BONELESS and SKINLESS chicken thigh

1 tablespoon garlic power

1 tablespoon chicken powder

1 tablespoon onion powder

1 tablespoon dried parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 teaspoon pepper

1/2 teaspoon sugar

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2 lb FROZEN mix vegetables (carrots, green beans, corn)

2 can (22.6 oz) cream of mushroom (family size)

2 pie crust (homemade or store bought)

DIRECTION

PREHEAT oven to 350 degree.

Cut up the skinless boneless chicken thigh into 2 inch cube. In a large pot…add in about 2 tablespoon of OLIVE OIL then add in the cut up chicken thigh pieces. Saute for a couple of minutes then add in ALL the seasoning. Cook for about 3-6 minutes until chicken is NO LONGER PINK. Next, add in the 2 lbs of FROZEN MIX VEGETABLES and stir. Keep stirring until the vegetables are soft …about 5 minutes. Once the vegetables are soft…add in the 2 FAMILY SIZE cans of cream of mushroom and LOWER the heat to low. REMEMBER to stir often because you don’t want the chicken pie filling to get burnt (the cream of mushroom soup makes the soup thick).

I made my own pie crust the night before and I just left it in the refrigerator…so all I had to do was spray my 9in round pie pan with a little cooking Pam or cooking spray. If you can’t make your own pie crust…you can buy one at the local grocery store. I like my pie crust to be a little cooked so what I usually do is…I would PRE-BAKE my BOTTOM CRUST for about 10 minutes in the oven before I ladle my chicken pot pie filling in. Now bake for 45 minutes until the top of the pie crust is a nice golden BROWN COLOR. The filling is already cooked so you just want the pie crust to be cooked and a PRETTY GOLDEN COLOR. Serve HOT!!

*****Using a pie weight I lay them on top of a parchment paper and bake for about 10 minutes.