We love making whole roasted chicken. It’s a great, easy meal, and if you buy one that’s big enough, you have leftovers to use for other purposes. Last week we bought a nearly 8-pound bird and had plenty of leftovers for me to try to make a chicken pot pie. I perused the Internet for pot pie recipe ideas. I couldn’t settle on one that had everything I was looking for, so I came up with one that worked for me!
Chicken Pot Pie
Ingredients
2 tablespoons butter
1 pound cooked chicken cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 15-ounce can mixed vegetables (like Veg-All)
1 10-3/4 ounce can condensed cream of chicken soup, undiluted
1/3 cup dry white wine
2 refrigerated pie crusts, at room temperature
Milk
Directions
- Preheat oven to 425.
- Melt butter in medium saucepan over medium-high heat. Add chicken; sprinkle with salt, thyme, and pepper. Cook 1 minute, stirring frequently.
- Reduce heat to medium-low. Stir in vegetables, soup, and wine. Simmer 5 minutes.
- Unwrap pie crust. Press one into bottom of pie plate. Pour in chicken mixture. Top with second crust; seal edges. Slit top crust and brush with milk.
- Bake for 30 minutes. During the last 10 minutes, cover the edges with foil to prevent burning. Let stand 5 minutes before serving.
I’ve never cooked a chicken pot pie before. I’ve eaten plenty in restaurants (and even frozen Marie Callendar’s ones), but I’ve been afraid to actually make my own… Yours looks so creamy and delicious!
Very good info. Lucky me I recently found your site by accident (stumbleupon). I have bookmarked it for later!