Recipe: Chicken Pot Pie
Well, it’s about time I put a recipe on this blog, huh? It’s finally starting to look like fall outside, which is my favorite season for cooking. I am a huge fan of stick-to-your-bones type meals, and one of my all time favorite meals is chicken pot pie.
Now, chicken pot pie can be really complicated, but I always tend to do things the easy way. Being a freshly graduated college student, I don’t want to spend over $30 making a single pot pie, so I spend about $15 and make two gigantic pies.
To make my easy and cheap pot pie recipe you will need:
- 1 rotisserie chicken
- 1 bag of frozen mixed vegetables (about 4 cups)
- 4 frozen pie crusts (usually comes in packs of 2)
- 2 cans cream of chicken soup
- 1tsp sage
- 1tbsp garlic powder
- 1tbsp black pepper
- 1tbsp salt
Assuming you already have the spices at home, this lot should cost you around $15.
I like to start my pies the night before. I take the rotisserie chicken and shred it with a fork, making sure to get every bit of meat off the bones. I seal that in a container and place it in the fridge. I also move my frozen pie crusts to the fridge to thaw out overnight. This extra prep before the actual assembly of the pies will make your life so much easier, I promise.
Now, the day has arrived to make the pot pies! I start by preheating my oven to 425°F. We will only be baking one of the pies, so that will be a sufficient temperature. While the oven is preheating, take a large mixing bowl and add together the shredded chicken, the whole bag of frozen veggies (I prefer mixed peas, carrots and corn), both cans of soup and the spices. Mix them until all the veggies and chicken are evenly coated with the soup.
Next, fill two of the pie tins with the mixture. Make sure there are even amounts in both tins. Then, take the remaining crusts and layer them over the filled tins to make two sealed pies. Crimp the edges with your fingers or a fork to prevent any gravy spillage. Take one of the pies and cover it with aluminum foil and place it in the freezer. It will keep fresh for 2 weeks. When ready to eat, thaw in the fridge for at least 24 hours before baking.
Take tonight’s pie and put it on a baking sheet lined with tin foil to catch any drippings. Cut some slits at the top of the pie for ventilation, and then put in the oven for 35 minutes. After the 35 minutes is up, take the pie out and wrap foil around the edges of the crust to prevent burning. Put the pie back in the oven for another 20 minutes. After the pie is done, remove the foil from the crusts and allow the pie to sit for 10-15 minutes, or else it will be too hot and liquid to get an even slice.This is a super easy meal that doesn’t require much preparation, and is a one of my go to meals in the fall and winter. Be sure to comment and tell me how your pies turned out!