Chicken Pot Pie


Boil your chicken

Shred chicken in large bowl

Mix veg-all, cream of chicken soup, milk, salt & pepper

Add chicken

Pour into pie dish

Place pie crust on top, cut off excess & cut 3 small slits in top

Bake at 350 for 30-40 minutes


This is Mary Katherine's recipe. She gave it to me years ago when I was trying to convince John that I was more than a city girl with a strong propensity for vodka & 4 syllable curse words. Fast forward to six years later & you can see that my plan clearly worked, so thanks Mary Katherine!

Chicken Pot Pie


1 can veg-all mixed vegetables, drained
1 can cream of chicken soup
*4 cups shredded chicken
1 Pillsbury ready-made pie crust
Salt & pepper

*I used a bag of chicken breasts. If you use canned chicken, buy 3 or 4 large cans.


Preheat your oven to 350 degrees.

Boil your chicken breasts in a large stock pot for about 10 minutes, then set on a paper towel lined plate to dry.

In a medium bowl, combine veg-all & cream of chicken soup. After you pour in the soup, pour in about half a can of milk & mix. Add salt & pepper to taste.

Shred your boiled chicken breasts in a large bowl, then add to the mixture.

Spray a glass pie dish with Pam, then pour the mixture into the dish.

Roll out 1 pie crust & place it on top of the pie, pinching the edges with your fingers. Take a butter knife & cut the excess off the edges, then cut 3 small slits in the top.

Bake at 350 for 30-40 minutes, or until pie crust is brown all over.

(You might want to place some aluminum foil under the dish when you put it in the oven because the pot pie mixture tends to bubble.)


Weekend Wrap Up