Chicken Pot Pie: Blog Hoppin' 07.21.09

Welcome to this week's blog hop, entitled: Favorite Recipe.

I want to be upfront and say I really can't take full credit for this recipe. My 'sista', Misti, gave me the basic recipe years ago because I enjoyed her pot pie so much and loved that it was super simple, and over the years I've tweaked it a little to make it go farther, plus a couple of other things just 'cause I wanted to experiment. So, without further ado, here it is:

Easy-Peasy Chicken Pot Pie
(Makes 2 pot pies, or 1 pot pie and 1 filling for freezing)

2 packages of frozen deep-dish pie crusts (2 crusts per package)
2 chicken breasts, cut into 1-inch pieces
1/2 sweet onion, diced
2 tbsp olive oil
2 potatoes, peeled and diced
1 can corn, drained*
1 can green beans, drained*
2 boiled eggs, chopped
3 cans Cream of Chicken w/Herbs soup
salt and pepper to taste

*substitute favorite veggies here, but stick to these amounts

Boil peeled, diced potatoes until just fork-tender. Drain and place in large mixing bowl. Set aside.

Heat olive oil in skillet. Add chicken chunks and cook until almost done; add onion. Continue cooking until chicken is done and onions are soft. Add to potatoes in mixing bowl.

Then, to the mixing bowl add: eggs, veggies, soup, salt and pepper. Stir well.

Place 2 frozen pie crusts on a cookie sheet or pan; add 1/2 of filling to each. Then, one at a time, flip other 2 pie crust over and place on top of filled pie crusts (so the edges meet). Remove tin from top pie crusts. Carefully cut slits in top pie crusts.

Bake at 400 until crust is brown and filling bubbly, about 30-40 minutes.

Note: Freezes well in ziploc freezer bags. Thaw well before adding to pie crust and cooking.
Also Note: We have used pre-cooked rotissierre chicken and uncooked onion, and it has turned out just fine, with even less work :)

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